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Ingredients
- 24 oysters
- 2 lemons
- 1 bundle of parsley leaves
- 1 egg yolk
- 1 Tbsp flour
- olive oil
- salt ground black pepper
Details
Servings 4
Preparation
Step 1
Open oysters and remove the muscles from the shell. Save prettier halves of shells for serving. Wash oysters. Add lemon juice, 3/4 of chopped parsley and some pepper. Marinate in the fridge for 15 minutes.
Using a fork, lightly beat egg yolk with a little salt and 3 Tbsp cold water, stir in flour and let rest in the fridge for 10 minutes.
Pour the batter over marinated oysters and gently stir. In the meantime heat oil in a deep pan for deep frying. Fry oysters only a little so the batter becomes crunchy (that's only a minute or even less), then drain on a paper towel. Try to avoid overcooking. Oysters are meant to be eaten raw, or almost raw.
Serve inside the shells with thin slices of lemon, parsley and freshly ground black pepper.
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