Flash-fried oysters
These make either a tasty quick lunch or an appetiser.

3 – 5 VenOysters per person depending on their size
1 Eggwhite
Flour
Salt and pepper
Butter for frying
Small-leaf salad mixture
Lemon
Crispy rolls

Open the oysters and remove them from their shells and let the liquor drain off.

Whisk the eggwhite lightly and dip the oysters in it. Then cover them with flour. Fry them quickly in butter – they shouldn’t be cooked through, just browned. Season with salt and pepper.

Serve with light salad and lemon wedges.