Oyster Fry

Method

1. 1

   Prepare oysters: Shuck fresh oysters carefully using an oyster knife. Remove the meat from shells. Rinse briefly under cold water. Pat dry.

2. 2

   Marinate: Mix oyster meat with half tsp turmeric, half tsp red chilli powder and salt. Marinate 10 minutes. Handle very gently — oysters are delicate.

3. 3

   Make batter: Mix 3 tbsp rice flour, 2 tbsp chickpea flour, half tsp red chilli powder, half tsp turmeric and salt with just enough water to make a thick coating batter.

4. 4

   Coat oysters: Dip each oyster piece into the thick batter to coat all surfaces evenly.

5. 5

   Heat oil: Pour oil in a kadai to 2-inch depth. Heat on medium-high.

6. 6

   Test oil: Drop a tiny bit of batter — it should rise to the surface in 2-3 seconds.

7. 7

   Fry oysters gently: Slide batter-coated oysters into the oil. Fry 2-3 minutes until golden.

8. 8

   Flip and fry: Turn each piece and fry the other side 2 minutes until golden all over.

9. 9

   Drain: Remove with a slotted spoon and drain on paper.

10. 10

    Serve: Serve immediately with a lemon wedge and sliced onion rings beside the oysters. Oyster fry is best eaten fresh and hot.