Ingredients
½ cup plain flour
1 tsp lemon zest
½ cup salt
12 Pacific oysters, reserve 1 tbsp juice
1 cup cold water
2 cups rice bran oil
¼ cup SIDS RASPBERRY HONEY MAYO
1 tbsp lemon juice
¼ tsp SIDS CRAZY LEMON
Italian parsley, to garnish
lemon wedges to serve
Directions
In a bowl, mix flour, lemon zest and salt with the reserved oyster juice. Slowly add cold water to make the mixture similar to thickened cream. Set aside 1-2 hours to rest.
Heat oil in a small pan to medium/hot. (It is ready when a few drops of batter dropped in sizzle then float to the top.) Using tongs, dip each oyster in the batter, then into the oil to fry until golden brown. Cook a few at a time but do not crowd the pan. Drain on paper towels when cooked.
Mix SIDS RASPBERRY HONEY MAYO with lemon juice and SIDS CRAZY LEMON in a small serving bowl.
Serve the oysters with parsley, slices of lemon and mayo.
