Crisp coated oysters fried in flavoursome Iberico ham fat
I love oysters. I love Iberico ham. I love bottarga.
150g plain flour
1 tsp paprika
500ml rendered Iberico fat
12 oysters, shucked
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