Crispy oysters with pickled cucumbers and lemon mayonnaise

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

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.