Ingredients

• 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

Directions

• 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.