|
24 shell-on oysters
24 bacon rashers (slices)
15 ml/1 tbsp plain (all-purpose) flour
Salt and freshly ground black pepper
1 egg, separated
15 ml/1 tbsp melted butter or margarine
Oil, for deep-frying
4 parsley sprigs
2 lemons, cut into wedges
|
|
Method :
Open the oysters and free them from the shells, then roll each one in a
rasher of bacon. Season the flour with salt and pepper, add the egg yolk
and butter or margarine, beat well and leave to stand for 30 minutes. Just
before it is needed, beat the egg white until stiff, then fold it into the
batter. Heat the oil to 180°C/350°F, when a cube of day-old bread will
sink to the bottom, rise and brown in 1 minute. Pick up each oyster on a
skewer, dip into the batter, then deep-fry in the hot oil for a few
minutes until golden brown. Drain well on kitchen paper (paper towels) and
serve garnished with the parsley and the lemon wedges. |