Make the batter by sieving the flours, baking powder,
Slice the fish into
When you’re almost ready, take the rhubarb from the fridge and divide it amongst four plates along with some of its cooking juice. Heat 4 cm of oil in small pot to 180°C. Dust the oysters with the reserved cornflour as this helps the batter to stick. Give the batter a quick stir, then add the oysters to it. Using a fork or a pair of tongs, carefully lower the oysters into the hot oil, making sure you keep them apart, and cook until crispy, flipping over after 12 seconds. They’ll need no more than 20-25 seconds all up. Remove with a slotted spoon and drain on kitchen paper.
Lay the fish across the rhubarb, tuck in some cress and sit an oyster on top. Serve with a small jug of soy sauce on the side.
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