- Serves: 1
- Cook Time: 5 minutes
- Prep Time: 15 minutes
- Effort: medium
For the oysters
- 1 bulbs fennel
- 1 lemon, thinly sliced
- 6 rock oysters
- handfuls panko Japanese breadcrumbs
- 2 tbsp dill, chopped
- rock salt, to serve
For the white wine vinaigrette
- 1 tbsp white wine vinegar
- 4 tbsp olive oil
Tips and Suggestions
Japanese or 'panko' breadcrumbs are coarser than their western counterpart and provide a crispy coating for fried foods. They are available from Asian supermarkets.
1. For the white wine vinaigrette: mix the white wine vinegar and oil together and season to taste.
2. For the oysters: slice the fennel bulb very thinly, using a mandolin if you have it. Plunge the slices into iced water, leave for 5 minutes then drain.
3. Poach the lemon slices in the sugar and water until translucent - be careful not to boil. Leave to cool in the liquid then remove carefully.
4. Open the oysters, remove from the shell and place into a bowl. Clean the bottom half of each shell thoroughly, discard the tops.
5. Pat the oysters dry on kitchen paper then put into a bowl of Japanese breadcrumbs and coat lightly. Place in the fridge.
6. Meanwhile, mix the lemon slices with the fennel, season with a pinch of salt, dill and white wine vinaigrette.
7. Lay out the reserved shells and fill them with the lemon mixture between.
8. Sit each shell on a bed of rock salt on a serving dish.
9. Take the oysters out the fridge, deep fry them in vegetable oil at 190°C, until a very light golden colour. Remove from the oil, drain well and place one on top of each of the filled shells.
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