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
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.
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