- For the Kilpatrick dressing
shallots, finely diced
- 8 rashers streaky bacon, cut into
- 1 tbsp
- 2 tbsp finely chopped flatleaf
- For the deep-fried oysters
vegetable oil, for deep frying
- 150g/5¼oz panko Japanese
- 2 free-range
- For the onion and mouli pickle
- 1 mouli, halved lengthways, seeds removed, finely sliced
- 150ml/5¼fl oz
rice wine vinegar
- 2 tbsp
- 1 red
chilli, seeds removed, finely sliced
red onion, finely sliced
- To serve
- 1 bunch
lemon, cut into wedges
- 1 bunch
For the Kilpatrick dressing, melt the butter in a frying pan and fry the shallots for 1-2 minutes, or until they begin to colour. Add the bacon lardons and, once they start to crisp, add the Worcestershire sauce. Stir the parsley into the dressing just before serving.
Meanwhile, for the deep-fried oysters, heat the vegetable oil in a deep fat fryer until a breadcrumb sizzles and browns when added to the hot oil. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Sprinkle the flour and breadcrumbs onto separate plates and beat the egg in a bowl. Dredge the oysters into the plain flour, dust off any excess, then dip into the beaten egg, making sure the oysters are completely covered. Dip the oysters into the panko breadcrumbs.
Fry the oysters in the deep fat fryer for 2-3 minutes, or until golden-brown. Remove from the oil and set aside to drain on kitchen paper.
For the onion and mouli pickle, heat the mouli in a frying pan over a low heat until the excess water evaporates.
Add the vinegar, sugar and chilli, bring the mixture to a simmer, then remove from the heat.
Place the onion into a bowl and pour the mouli mixture over the top. Stir well, then set aside to cool.
To serve, place the watercress in the centre of each of four plates and top with the deep-fried oysters. Drizzle the dressing over the oysters and around the plate and serve with the pickle and a lemon wedge on the side.