Ingredients

• 75g/2½oz plain flour
• 125g/4½oz cornmeal
• 1 tsp smoked paprika
• salt and freshly ground black pepper
• 1 free-range egg
• beaten
• 150ml/5fl oz milk
• 8 fresh oysters
• shucked
• vegetable oil
• for deep-frying
• 100ml/3½fl oz mayonnaise
• 1 garlic clove
• crushed
• 2 jalapeño peppers
• finely chopped
• 1 tsp capers
• 2 tsp creamed horseradish
• pinch cayenne pepper
• 10 cherry tomatoes
• finely chopped
• 1 shallot
• finely chopped
• 1 tbsp olive oil
• splash red wine vinegar
• salt and freshly ground black pepper
• 2 long brioche rolls
• split
• small Little Gem lettuce leaves
• lemon wedges

Directions

• For the spiced flour
• combine all the ingredients in a bowl. Add salt and pepper to taste.
• In a separate bowl
• combine the egg and milk. Dip the oysters in the egg and milk mixture and then in the spiced flour
• making sure they are completely coated.
• Heat the oil in a large
• deep saucepan to 180 C. (CAUTION: hot oil can be dangerous – do not leave unattended). Deep-fry the oysters for about 2–3 minutes
• or until golden. Remove with a slotted spoon and drain on kitchen paper.
• Combine all of the ingredients for the spicy mayonnaise in a bowl and combine all of the ingredients for the salsa in another bowl. Spread the mayonnaise generously inside the rolls
• fill with the lettuce and top with the fried oysters. Spoon the salsa over the top and serve with lemon wedges.