RECIPE: Stout fried akoya with celeriac remoulade

Ingredients 12 akoya oysters, shucked with shells set aside for plating (can be swapped for rock oysters) Remoulade dressing 20ml kewpie mayo 20ml sour cream 5ml Dijon mustard juice of half a lemon salt and pepper to taste Remoulade 1/4 cup celeriac finely sliced 1/2-1 finely sliced watermelon radish (size depending) 20g pickled mustard green, finely sliced 1 French shallot, finely sliced 1 tbsp flat parsley, chopped Batter 40ml stout 40g plain flour 25g egg white (Makes 120 ml) Method 1. Mix all remoulade dressing ingredients together. 2. Mix all remoulade ingredients together in bowl and coat with dressing. 3. Mix ale and flour together. 4. Beat egg white till soft peaks and fold into batter 5. Coat freshly shucked oysters in batter and deep fry for a couple of minutes until batter is crispy. 6. Place battered oyster back on half-shell and top each oyster with a teaspoon of remoulade.