Name: Fried oysters with salsa
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 small tomato (90g), chopped finely; 1/2 medium yellow capsicum (bell pepper) (100g), chopped finely; 1/2 medium red onion (85g), chopped finely; 1 tablespoon finely chopped fresh coriander (cilantro); 1 tablespoon olive oil; 1 tablespoon lime juice; 1 fresh small red thai (serrano) chilli, seeded, chopped finely; 12 oysters on the half shell; 1/2 cup (85g) polenta; 1/3 cup (80ml) milk; 1 egg, beaten lightly; pinch cayenne pepper; vegetable oil, for deep-frying

Ingredients

1 small tomato (90g), chopped finely

1/2 medium yellow capsicum (bell pepper) (100g), chopped finely

1/2 medium red onion (85g), chopped finely

1 tablespoon finely chopped fresh coriander (cilantro)

1 tablespoon olive oil

1 tablespoon lime juice

1 fresh small red thai (serrano) chilli, seeded, chopped finely

12 oysters on the half shell

1/2 cup (85g) polenta

1/3 cup (80ml) milk

1 egg, beaten lightly

pinch cayenne pepper

vegetable oil, for deep-frying

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.To make salsa, combine tomato, capsicum, onion, coriander, olive oil, juice and chilli in a small bowl; season to taste.

3.Remove oysters from shells; reserve oysters. Place shells on an oven tray; heat in oven for 5 minutes.

4.Meanwhile, combine polenta, milk, egg and cayenne pepper in a small bowl.

5.Heat vegetable oil in a medium saucepan. Dip oysters in polenta batter; deep-fry oysters, in batches, until browned lightly. Drain on absorbent paper. Return oysters to shells; top with salsa to serve.

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