Prep time:

Cooking time:

Total time:

Serves:

3tbsp Plain Flour

2 Large Eggs

150g Fresh Breadcrumbs

Sunflower Oil

6 Oysters

3tbsp Wasabi

3 Egg Yolks

150g Olive Pomace Oil

10g Sesame Oil

Juice of 1 Lemon

Gone are the days of devilled eggs and blinis. Rosemary Shrager’s Cookery School take the classic canapé to a whole new creative level…

  1. First open the oysters and pat dry.
  2. Place the flour in one shallow bowl, whisk the eggs in another, and put the breadcrumbs and a pinch of seasoning into a third. Evenly coat each oyster in flour, then beaten egg, letting any excess drip off, and finally, turn them in the breadcrumbs, patting them on until evenly coated. Shallow-fry in 2cm of sunflower oil on a medium to high heat for a couple of minutes on each side, or until lightly golden
  3. For the wasabi mayonnaise, place your egg yolks and lemon juice into a bowl and whisk. Slowly add the oil and whisk in to form
    an emulsion then add the wasabi to taste.
  4. Serve with the wasabi mayonnaise on the
    side and lemon wedges to
    squeeze over.

  • words:
  • pictures: David Merewether
  • styling: Helen Barton

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