Fried Oysters with Fennel and Lemon

Crisp shavings of fennel and slices of poached lemon make a welcome bed for these delicately crisp rock oysters from Stuart Gillies
By Stuart Gillies
Fried Oysters with Fennel and Lemon
  • Rating:
  • Serves: 1
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Effort: medium


For the oysters

  • 1 bulbs fennel
  • 1 lemon, thinly sliced
  • glucose
  • sugar
  • water
  • 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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