Al's Oyster Rolls

"This is an example of how decadent everyday ‘street style’ food can get. This is my kind of food, simple, informal and a little wicked. By all means, if you don’t have oysters on hand; use mussels, tuatua, salmon pieces, or the like!" - Al Brown

This recipe serves 6.

Step 1. Preserved Lemon Mayonnaise


-1 Cup Good Quality Mayonnaise
-3 Tbl Preserved Lemon (fine dice)
-2 Tbl Lemon Juice
- Flaky Sea Salt
- Freshly Cracked Black Pepper


Place the mayonnaise, diced preserved lemon and lemon juice in a small mixing bowl. Stir to combine and season with a little sea salt and fresh black pepper. Refrigerate until required.

Step 2. Cooking and Serving


2 Whole Eggs
2 Egg Yolks
2 Tbl Milk
1/3 Cup All Purpose Flour
2 Egg Whites

18 Shucked Oysters
- Canola Oil
- Flaky Sea Salt
- Freshly Cracked Black Pepper

6 Hotdog Buns (cut ¾ through, toasted)
1 handful Watercress
2 Lemons
- Preserved Lemon Mayonnaise


Heat up a skillet or BBQ flat top medium heat.

Take a bowl, and add the whole eggs, yolks, milk and flour. Whisk together to form a smooth lump-free batter. In a separate bowl, beat the egg whites to form medium stiff peaks. Fold the whites into the batter, a little at a time, to achieve a light batter.

Dry your oysters on paper towels, and then place in the batter. Oil or butter your cooking surface, and using the tongs, individually remove each oyster covered in batter and place on the heat. Cook for a minute or so on each side until golden, and the batter is cooked through. Season with salt and pepper, and set aside.

Fill each bun with a little watercress, 3 oyster fritters, and finish them with a squeeze of lemon juice and a good lick of the preserved lemon mayonnaise. Eat now!

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