Fried oysters with salsa

  • 20 mins preparation
  • 35 mins cooking
  • Makes 12 Item
  • Print


Fried oysters with salsa
  • 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


Fried oysters with salsa
  • 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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