Ingredients:
1 pint / about a dozen selected oysters
1/3 cup (about 75ml) oyster liquor
1 tablespoon of chopped onion
1/3 cup (about 75ml) chicken stock
2 tablespoons chopped mushrooms
Salt and pepper
3 tablespoons of butter
A little cayenne pepper
4 tablespoons of flour
1 egg
A generous handful of breadcrumbs
Method:
-
Parboil and drain the oysters. Reserve the liquor, strain and set aside for the sauce.
-
Cook the onion and mushroom in the butter for five minutes then add the flour.
-
Gradually pour on the oyster liquor and chicken stock. Season with salt, pepper and cayenne.
-
Remove the tough muscles from the oysters and discard (unless you’re using Porlock Bay oysters, as there’s no part of these delicious specimens that is too tough!).
-
Shape the oysters, cover with sauce and allow to cool on a plate. Persuade them to stay upright by placing them on a bed of breadcrumbs.
-
Dip in egg and breadcrumbs, then fry in deep fat and drain on brown paper.
-
As you can see from the illustration, we served five or so oysters with a garnish of pak choi as a scrumptious starter.