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| 8 | Clean and fresh oysters |
| 200 Milliliter | Fizzy lager; (1/3 pint) |
| 200 Gramm | Self raising flour; (and some reserve |
| | For dipping the |
| | Oysters in) (7oz) |
| 1 Esslöffel | curry powder |
| 1 Esslöffel | coriander fresh, chopped |
| 1 Prise | ginger ground |
| 100 Gramm | Sour cream; (4oz) |
| 1 Teelöffel | honey |
| 2 Teelöffel | chives chopped |
| | salt |
| | pepper |
| 1 Bund | Fresh rocket |
| | Lemon wedges |
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Drain the oysters from their shells and place on absorbent paper. Reserve the natural juices for the dressing.
Mix together the flour, spices and lager until you form a smooth batter consistency. Dip the raw oysters in a little of the reserve flour and then plunge them into the coriander batter. Remove the battered oyster and carefully drop it into the hot fat. Repeat this process for the remaining oysters.
Meanwhile to make the dressing simply mix the lemon juices with the cream, add the honey, oyster juices and seasoning and mix. Finally add the chopped chives and serve in a little bowl on a plate with some lemon wedges and rocket leaves.
Once the oysters are golden brown and floating simply remove from the fat and drain again on absorbent paper. Place on top of the rocket leaves and enjoy.
Per serving: 257 Calories (kcal); 22g Total Fat; (73% calories from fat); 4g Protein; 14g Carbohydrate; 44mg Cholesterol; 57mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 1/2 Other Carbohydrates
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