2 tbsp plain flour, seasoned with salt and freshly ground black pepper
1 medium free-range egg, beaten
splash milk
handful porridge oats
1 digestive biscuit, crushed
3 cream crackers or water biscuits, crushed
6 large Atlantic rock oysters, shucked from their shells and drained on kitchen paper
vegetable oil, for shallow-frying
2 tbsp tomato ketchup
pinch celery salt
¼ tsp English mustard powder
2 drops Worcestershire sauce
squeeze lemon juice
dash sherry
hot chilli sauce, to taste (optional)
Place the seasoned flour onto a plate.
Mix the beaten egg with a splash of milk in a bowl.
Mix the porridge oats, crushed digestive biscuit and cream crackers into a separate bowl.
Dredge each oyster in the flour, to evenly and lightly coat. Pat off any excess flour, then dip in the egg and milk mixture to completely coat. Finally, roll the oysters in the oats and biscuits mixture.
Fill a small deep frying pan with vegetable oil to come 2.5cm/1in up the side. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Place the oysters into the hot oil and fry for about 1½ minutes on each side, or until golden-brown all over. Remove with a slotted spoon and drain on kitchen paper.
For the 'attitude sauce', mix all of the sauce ingredients together in a small bowl.
Serve the oysters on a plate with the dipping sauce alongside.
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