225grms self raising flour
1 egg, lightly whisked
1x 500ml tub of Oysters
Vegetable oil, to deep fry
Lemon wedges, to serve
1/2 cup chopped fresh dill
Sift the flour and salt into a bowl and make a well in the centre.
Pour in the beer, stirring constantly to make a smooth batter, about the consistency of thick pouring cream.
Dry the oysters by placing each oyster in a heavy duty paper towel and rolling it around.
Toss the oysters in the fresh dill and then sprinkle each with a light coating of flour.
Heat sufficient oil in a deep fryer to 180°C. Dip the dill-coated oysters in the batter and pop straight into the deep fryer. Cook for about 2 minutes, until the oysters rise to the top, and are lightly golden. Drain on absorbent paper.
Serve with Spicy Lemon Cream.
Spicy Lemon Cream
In a bowl mix together the grated rind of one lemon with 1 cup sour cream or creme fraiche and a good seasoning of tabasco sauce. If the sauce is too thick, thin with a little milk.