Serves 10-12 as a canape
- 3/4 cup of plain flour
- sea salt
- 3/4 cup of beer
- 2 tsp olive oil
- 1/4 tsp lemon zest
- peanut oil for frying
- 2 dozen Sydney rock oysters, shucked
- 2 tbsp salmon roe
- fresh lemon wedges and a good quality mayonannise or seafood sauce to serve
Mix the flour and salt together in a small bowl.
in a separate bowl, lightly whisk together the egg, beer, olive oil an lemon zest. Combin the wet and dry mixture and whisk until the batter is smooth. Set aside at room temperature until required.
Heat the peanut oil in a large deep saucepan and est with a peice of bread o ensure the oil is hot and the bread brown and sizles, not burning, before you start with the oysters.
Meanwile separate the oysters from their shells and pat both dry.
When the oil is at the right temparture for frying, dip each oyster into the batter until coated and then place carefully into the oil, in small batches, and fry for about 2 minutes. Remove with a slotted spoon and rest on paper towl.
Place the battered oysters back in their clean, dry shells and top with a drizzle of Sauce Marie Rose (seafood sauce) or a good quality mayonnaise and salmon roe. Serve immediately with some fresh lemon wedges.