Crispy Focaccia Oysters with Oyster Mayo

  •  Serves: 12
  •  Preparation time: 25 mins
  •  Cooking time: 35 mins
  •  Difficulty: Difficult


  • 14 oysters shucked with the juices retained


  • 2 egg yolks
  • juice of half a lemon
  • 300ml of rapeseed oil
  • 1 pinch of salt


  • 50g of plain flour
  • 1 egg, beaten
  • 100g of breadcrumbs, from a focaccia loaf
  • Cornish sea salt
  • freshly ground black pepper
  • vegetable oil, for deep-frying
  • 1 lemon, cut into wedges to serve
  1. Begin by preparing the oyster mayonnaise. Place the egg yolks, lemon juice and two of the shucked oysters into a food processor and blend together for a few seconds.
  2. With the motor running, slowly pour in the rapeseed oil until it is fully incorporated and emulsified. Mix in the reserved juices from the oysters and a pinch of salt then transfer to a bowl and refrigerate until serving.
  3. For the fried oysters, place the plain flour in a shallow dish, the beaten egg in another dish and the focaccia breadcrumbs in a third. Season the flour with a little Cornish sea salt and ground black pepper.
  4. Preheat a deep-fryer to 180°C.
  5. Roll the oysters one at a time first in the seasoned flour, then the beaten egg and finally the focaccia breadcrumbs to create a thick, even coating. Place on a tray or plate ready to be fried.
  6. Deep-fry the oysters for 1 minute or until golden then drain any excess oil on kitchen paper. Serve with the oyster mayonnaise on the side and lemon wedges to squeeze over.
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