Crispy Oatmeal Seafood
Shuck the oysters and drain on some kitchen paper. Whisk the egg whites until light and fluffy. Add 1 tablespoon of oatmeal to the breadcrumbs and lay out in a shallow tray. Gently drag an oyster through the egg white and place in the crumbs. Gently cover the oyster in the crumb mix. Repeat until all the oysters are covered. Deep or shallow fry in oil at 180C for 90 seconds or until golden and crispy. Drain on kitchen paper and serve.
Crispy Oatmeal Seafood
Shuck the oysters and drain on some kitchen paper. Whisk the egg whites until light and fluffy. Add 1 tablespoon of oatmeal to the breadcrumbs and lay out in a shallow tray. Gently drag an oyster through the egg white and place in the crumbs. Gently cover the oyster in the crumb mix. Repeat until all the oysters are covered. Deep or shallow fry in oil at 180C for 90 seconds or until golden and crispy. Drain on kitchen paper and serve.
Wild Garlic Mayo
Put the egg yolks and mustard into a blender jug along with good dash of the vinegar and S&P. Place the lid on the jug and turn onto to a medium setting. Now begin to add the oils in a slow and steady stream through the hole in the lid. The mixture will start to emulsify. Once all the oil has been added, check for acidity and seasoning, adjusting to taste, then add the wild garlic and blend on a high setting for 1 minute. This should give the mayo a vibrant green colour as well as a delicious garlicky taste. The mayo will keep in a jar in the fridge for a week.
