Deep-fried oysters with parsley/lemon hazelnut butter
- Shuck the oysters and remove any shell fragments. Keep the oyster flesh in a colander. Whip the butter until soft and add the lemon juice, parsley, hazelnut oil, hazelnuts and a twist of pepper.
- Heat the oil on a high heat.
- Mix the eggs, flour and soy sauce well in a dish; cover the oysters one by one with the batter and then with the breadcrumbs. Once the oil is hot, add the oysters in batches of six, and fry for one minute until nicely browned. Then drain the oysters on kitchen towel and serve on warm plates. Serve the butter in a separate bowl.