Hand-picked places to eat, stay, shop & cook in the South West

Crispy oysters with pickled cucumbers and lemon mayonnaise

Home » Good stuff » Crispy oysters with pickled cucumbers and lemon mayonnaise

Zack Hawke, of The Mariners Public House in Rock, shares his recipe for crispy oysters with pickled cucumbers and lemon mayonnaise. ‘Oysters can get a little soft as a result of the warmer waters during October. This crispy coating makes a great contrast,’ says Zack

Crispy oysters

Serves 4

You will need

Porthilly oysters 12, shucked and cleaned of grit

For the pickled cucumber:
Water 100ml
White wine vinegar 100ml
White wine 100ml
Sugar 100g
Cucumber 1, halved lengthways, cored and sliced

For the lemon mayonnaise:
Plain mayonnaise 100ml
Lemon 1 small, juice
Salt to season

For the coating:
Flour 200g
Egg wash 2 eggs and 25ml milk, mixed
Panko breadcrumbs 200g

Method

  1. For the pickled cucumber: heat the water, white wine vinegar, white wine and sugar until boiling. Remove from the heat and allow to cool before refrigerating until chilled.
  2. Place the cucumber slices in the liquor and leave for 2-4 hours.
  3. For the lemon mayonnaise: mix the lemon juice into homemade or shop bought mayonnaise and season to taste.
  4. For the oysters: coat the oysters lightly in the flour, then the egg wash, and finally the breadcrumbs.
  5. Fry the oysters in a deep fat fryer at 180°c for a minute or until golden. Drain on kitchen paper and season with salt.
  6. Serve the oysters with the pickled cucumbers and a generous spoonful of lemon mayonnaise.

Also try

Shellfish with lemon and garlic recipe image

Make this recipe at home or head to Rick Stein's Fish in Falmouth to have the dish prepared for you by head chef Luke Taylor

pan seared scallops

Dolton Lodge, head chef at The Galley in Topsham shares his recipe for pan seared scallops, garden pea puree, asparagus and braised pork belly

Scallops

Ashley Wright of The Horn of Plenty in Tavistock shares top tips for cooking up a seafood storm of sumptuous scallops and marvellous monkfish this autumn