Fried Oysters with Lemon
35 minutes
Oysters in whatever guise make a luxurious appetiser. Here, they're breaded and fried, served with lemon wedges.
Lynn Cole
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Ingredients
Serves: 8
- 2 tablespoons plain flour
- sea salt and freshly ground black pepper
- 24 oysters (bottled or fresh on the shell)
- 1 egg, lightly beaten
- 1 1/2 cups soft white breadcrumbs
- oil, for deep-frying
- lemon wedges, to serve
Directions
Preparation:20min ›
Cook:15min ›
Ready in:35min
- Season the flour with salt and pepper. Dip each well-drained oyster in the flour, egg and breadcrumbs, pressing the breadcrumbs on with your fingertips to secure.
- Heat the oil in a deep-fryer or a deep saucepan to 190 degrees C or until the oil is hot enough that a cube of stale bread dropped in turns golden in 20–30 seconds.
- Deep-fry six oysters at a time in the frying basket for 2–3 minutes or until crisp and golden, turning them once during cooking. Drain on crumpled paper towels.
- Sprinkle with sea salt and ground black pepper. Serve on the shell, if desired, with wedges of lemon.
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