People either love them or hate them, but rarely do oysters garner indifference. Evidence of oyster consumption goes back into prehistory, and they continue to be an important food source in all coastal areas, including Cornwall.


12 Cornish oysters
2 St Ewe free range eggs
1 bulb of fennel
1 Granny Smith apple
Squeeze of lemon juice
Finely chopped chives
Extra virgin olive oil
100g Panko breadcrumbs
100g plain flour
Vegetable oil for deep frying

For the saffron mayo:
A pinch of saffron
100g mayonnaise


Heat a deep fat fryer to 180 degrees C. Firstly, open the Cornish oysters carefully with an oyster knife and carefully remove the meat. Dip into the flour, then the beaten eggs and finally the breadcrumbs to coat completely. Set aside ready for deep frying. Soak the saffron in a little warm water and add to the mayonnaise. Stir together and set aside. Cut the fennel in half lengthways and slice very thinly using a mandolin. Put into a bowl and dress with the lemon juice and olive oil. Cut the apple into fine batons and add to the fennel. Mix carefully. Add the chopped chives and season to taste. Deep fry the Cornish oysters for 1-2 minutes until golden brown. Place three little piles of the salad on each plate and top with an oyster. Serve the mayonnaise on the side for dipping.

Yeghes da!