Salt-and-pepper oyster fritters with shaved fennel and blackbean dressing

Preparation info
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By Christine Manfield

Published 1999

  • About

Not often is it desirable or necessary to cook oysters, but the ocean-dwelling Pacific variety from Tasmania or South Australia can withstand a flash of heat without detriment to its flavour or texture. These fritters taste like a mouthful of surf and have a great texture, both of which are complemented by the saltiness of the blackbeans in the dressing. Do not use creamy rock oysters or flat belon (angasi) oysters for this dish, as their texture and taste will be lost in the translation.</