Oyster in granite

by Tanja Pusle Gadeberg

Recipe for 4 people

Beer batter

Whisk the flour and beer together. Whisk egg whites until stiff and mix with beer and flour. Turn the oysters in the beer batter and then in the panko breadcrumbs. Heat the oil to 180 degrees and deep-fry the oysters in the oil until they are crispy and golden.

Green sauce
Heat the oil to about 70 degrees, add the dill and parsley and blend for 4 minutes. Cool to room temperature. Whisk the egg yolks and the juice of half a lemon and a little salt until the egg mixture is fluffy. Slowly add the oil while whisking vigorously.

Serve the fried oysters in their shells with 1-2 spoonfuls of sauce verte and garnish with a little swell and sorrel.

Granite oysters for 4 people. Enjoy your meal.

Oyster in granite

Find all recipes with oysters from the Wadden Sea here

Ingredients

8 oysters 
2 dl. light beer
½ dl. flour from Foru
1 egg white
Panko breadcrumbs
1 litre of oil for deep frying
3 dl rapeseed oil
1 sprig of dill
1 tbsp. parsley
2 egg yolks
½ lemon
A little salt

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