TRADITIONALLY back home oysters are eaten freshly shucked with a squeeze of lemon on a hot summer’s afternoon. This week I show you how to give the dish an English twist, so you can enjoy oysters all year round.
Tempura or beer battering fish is one cooking technique we are all familiar with. This recipe will show you how to use the beer battering technique to coat fresh oysters, adding texture and flavour to these naturally salty morsels.
Oysters are best bought unopened in their shell, however, I suggest asking the fishmonger to open them for you to avoid any nasty accidents. The UK has a wide variety of oysters available. Although they are much smaller than the French varieties, their size makes them perfect for this quick bite recipe.
Once the oysters are open give the shells a clean under running water and boil the shells for five minutes in salted water to sterilize. These make perfect serving dishes. Although you can choose your favourite dipping sauce to go with the oysters I find fresh Asian flavours work fantastically with this dish.
