• 24 oysters (do not open until all
of the ingredients and preparation
is complete)
• 300ml milk
• Sunflower oil for deep frying
• Salt and freshly ground pepper
• 4 limes cut into wedges and
chopped chives to garnish prior
to serving
For the salt and chilli coating:
• 175g plain flour
• 1 tsp white pepper
• 2 tbsp chilli powder
• 1 tsp monosodium glutamate
• 1 tsp oriental five spice powder
• 1 red fresh chili deseeded
and finely chopped
• 2 tbsp finely chopped coriander
• 2 tbsp chopped chives
• 1 tbsp Maldon sea salt
For the red onion salsa:
• 4 tomatoes deseeded and
roughly chopped
• 1 red onion finely chopped
• 1 red chilli finely chopped
• 1 clove garlic finely chopped
• 1 lime
• 3 tbsp coriander finely chopped
• 3 tbsp olive oil
• 2 tbsp sweet chilli sauce
• 2 tbsp tomato ketchup


1. First start the chilli coating by placing
all the ingredients into a food blender
except for the salt flakes, and blend into
a homogenous mix, then remove and
add salt flakes.
2. Now start on the onion salsa. Mix
together all ingredients in a bowl, cover
with cling film and place in fridge. (Adjust
seasoning when ready to serve).
3. Open the oysters, remove the meat and
place on a tray. Retain any liquid from the
oysters and add it to the onion salsa mix.
4. Clean the empty oyster shells, dry and
place on dishes ready to serve.
5. Heat the oil to 180 degree (or follow
manufacturer’s instructions for your fryer).
6. Place the milk in a small bowl and dip in
the oysters one by one then dredge them
in the chilli coating.
7. Place the coated oysters on parchment
paper. If you require a thicker coating,
repeat the operation.
8. Once the oil has reached the required
temperature, carefully lower in the
oysters and cook for 1-3 min depending
on size. The oysters are cooked when
they float and have turned golden brown
and crispy.
9. Remove with a slotted spoon and drain
onto kitchen paper. It is best to cook the
oysters in small batches and keep warm
in a low temperature oven.
10. Place the oysters back in the half
shells and put a small dish of salsa onto
the serving plate. Garnish with a small
wedge of lime, a little spoon of salsa
on each oyster, and chopped chives
before serving.