FISH RECIPE

Fried Oysters with Pickled Beetroot

When you’re on Satellite Island there is such an ABUNDANCE of oysters it’s hard to know what to do with them all. I love this recipe – it’s simple and achievable, and perfect with an afternoon beer or a morning Bloody Mary. I usually make the beetroot pickle the night before heading out on my picnic, but can be done on the day too.

INGREDIENTS

2 cups rice bran oil
1/2 cup semolina flour
1/2 cup plain flour 
12 freshly shucked oysters (keep the shells)
——
Beetroot pickle:
1/2 cup verjuice 
1 tablespoon caster sugar
1 small beetroot, grated 

Equipment:
fire pit

- Feeds 2 -

HOW TO MAKE IT

1. To make the pickle, combine the verjuice and sugar in a pot and bring to the boil.  Place the beetroot in a small jar and pour over the pickling liquid. Let it cool before serving. 

2. Light your fire and let it burn down to obtain a medium heat. You’re looking for coals to cook over. Place a grill grate about 30 cm above the coals.

3. Pour the oil into a pot, place on the grill grate and heat until it reaches 180°C (or until a piece of bread dropped into the oil browns in 15 seconds). 

4. Combine the flours and use to coat the oysters, shaking off the excess. Carefully drop the oysters into the oil and fry for 3 minutes or until golden brown.

5. Serve the oysters in the shell with a little beetroot pickle.