- vegetable oil, for deep frying
- 1 tsp dried yeast
- 300ml/11fl oz beer
- 300g/11oz plain flour
- 24 oysters
- 1 tsp smoked sea salt
- 110ml/4fl oz white wine vinegar
- 110g/4oz caster sugar
- 1 red onion, finely sliced
- 1 large red chilli, finely sliced
- 4 tbsp rapeseed oil
- salt and freshly ground black pepper
- 200g/7oz watercress
- For the oysters, heat a deep fat fryer to 190C/375F. Heat the vegetable oil in a deep heavy-based saucepan, until a breadcrumb sizzles and browns when dropped in it. (CAUTION: hot oil can be dangerous – do not leave unattended.)
- Place the yeast and beer into a bowl and whisk together.
- Add 200g/7oz of the plain flour and whisk to a smooth batter. Set aside for five minutes.
- Meanwhile, shuck the oysters, retaining the juice in a bowl.
- Place the remaining plain flour onto a plate and dust the oysters in the flour.
- Dip each oyster into the beer batter and drop directly into the hot fat, in batches.
- Cook for about two minutes until golden-brown and crisp, a few at a time. Carefully remove the oysters with a slotted spoon and transfer to kitchen paper.
- For the salad, place the vinegar and sugar into a non-reactive saucepan and bring to the boil. Simmer until the sugar has dissolved.
- Place the red onions and chilli into a bowl, then pour the hot vinegar over them and stir to combine. Set aside for five minutes.
- Strain off two tablespoons of the onion pickling liquid and place in a bowl with two tablespoons of the reserved oyster juices. Add the rapeseed oil and whisk to combine. Season with salt and freshly ground black pepper, to taste.
- Place the watercress in a bowl. Drain the red onions, add them to the bowl, and add the dressing. Mix to combine.
- To serve, divide the salad equally among four plates, top each serving with six oysters and a sprinkle of smoked sea salt.