Oyster fritters
Recipe by Christian Adam, L’Abri des Barges, Trédarzec - Côtes d’Armor.
To be enjoyed with a bottle of Pouilly Fumé La Rambarde.
Ingredients - Serves 4
24 Oysters n° 2
Neutral oil (such as grape seed oil)
Batter (for approximately 24 fritters)
1 egg
150 g flour
15 cl beer
salt and pepper
Method
Batter for the Fritters
Separate the white from the egg yolk. In a bowl, mix flour, egg yolk and beer until the batter is smooth. Beat egg whites and gently add them to the batter. Season with salt and pepper. Leave to set for 3-4 hours in the fridge.
Shuck the oysters and carefully drain them, saving the shells aside. Dip one oyster at a time into cool batter. Then, gently drop them into boiling oil (180° C), using a spatula. Deep fry for 3-4 mn until batter is crisp and golden. Remove and drain on a plate lined with paper towel.
Serving
Serve each oyster fritter in a shell. Dress them up on a slate, fixing them with deicing salt.
Better enjoyed hot.
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