Dry Smoked Oyster Crackling

Preparation info

  • Difficulty


Appears in


By Peter Gilmore

Published 2014

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  • 24 Sydney rock oysters (or other rock oysters)
  • 500 g (1 lb 2 oz) Maple wood chips
  • 1 litre (35 fl oz) grapeseed oil, for deep-frying


Set up a cold smoking apparatus. Shuck the oysters and place the oyster flesh on a perforated tray to fit the smoker. Cold smoke the oysters for 1½ hours. Cut the oysters in half lengthways, put them on a baking tray lined with silicone paper and dry them in a 50°C (120°F) oven, turning occasionally, for about 5 hours until the oysters become like leather.

Set aside 24 of the oyster halves for the anchovy and roasted seaweed butter: see recipe.

Heat the grapeseed oil to 170°C (325°F) and deep-fry the remaining oyster halves until slightly puffed and crisp. Drain, cool and store in an airtight container until required.