Oysters, bottarga & lemon

by Luke Mackay

Crisp coated oysters fried in flavoursome Iberico ham fat

I love oysters. I love Iberico ham. I love bottarga.


150g plain flour
150g polenta
1 tsp paprika
500ml rendered Iberico fat
12 oysters, shucked
100g bottarga
1 lemon


Mix together all of the dry ingredients. Dredge the oysters in the polenta mix and set aside. Heat the fat in a pan and fry the oysters for 1-2 mins, until golden and crisp. Drain.

While still hot, grate over the bottarga and squeeze over some lemon juice. Season with salt and pepper.

Recipe: Luke Mackay