Crispy focaccia oysters with oyster mayonnaise


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  • 14 oysters, shucked with the juices retained

Oyster mayonnaise

Fried oysters

To serve

  • 1 lemon, cut into wedges to serve
Begin by preparing the oyster mayonnaise. Place the egg yolks, lemon juice and two of the shucked oysters into a food processor and blend together for a few seconds
With the motor running, slowly pour in the rapeseed oil until it is fully incorporated and emulsified. Mix in the reserved juices from the oysters and a pinch of salt then transfer to a bowl and refrigerate until serving
  • 300ml of rapeseed oil
  • 1 pinch of salt
For the fried oysters, place the plain flour in a shallow dish, the beaten egg in another dish and the focaccia breadcrumbs in a third. Season the flour with a little Cornish sea salt and ground black pepper
Preheat a deep-fryer to 180°C
  • vegetable oil, for deep-frying
Roll the oysters one at a time first in the seasoned flour, then the beaten egg and finally the focaccia breadcrumbs to create a thick, even coating. Place on a tray or plate ready to be fried
  • 12 oysters, shucked with the juices retained
Deep-fry the oysters for 1 minute or until golden then drain any excess oil on kitchen paper. Serve with the oyster mayonnaise on the side and lemon wedges to squeeze over
  • 1 lemon, cut into wedges to serve
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