12 Shucked oysters
After shucking the oysters, rinse them with water but be sure to dry
them fully with kitchen paper.
The key to preparing this dish is to prepare properly, have a dish of
cornflour, a dish of egg and a dish of breadcrumbs in a line, keep
one hand clean and use one hand for coating the oysters as it gets
a bit messy.
Roll each oyster meat in a light coating of cornflour, then roll in egg
before coating in breadcrumbs.
Ideally, deep fry the oysters, they can be shallow fried on a pan
using approx 10mm deep layer of oil.
Fry until golden brown, drain the oil and place the oysters on
kitchen paper to absorb any excess oil before serving.
Serve with lemon wedges and mayonnaise with chopped dill.