Attilus recipe


Serves 4.

Buttermilk 280ml
Garlic granules 1 tsp
Paprika 2 tsp
Sriracha sauce 2 tsp
Salt and pepper
Oysters shucked (keep the shells) 20
Fine cornmeal 200g
Mayonnaise 4 tbsp
Small shallot finely diced 1
Baby capers 1 tbsp
Dijon mustard 1 tsp
Chopped gherkins 2 tsp
Caviar 50g
Chopped parsley 2 tsp
Worcestershire sauce 1 tsp
Black pepper
Oil for frying


 1. Mix together the buttermilk, garlic granules, paprika and sriracha in a medium sized bowl, season with salt and pepper, then add the oysters, cover and leave to marinade for twenty minutes in the fridge.

2. After 20 minutes, put the cornmeal in a shallow dish. remove the oysters from the fridge, coat the oysters in the cornmeal one at a time and put to one side.

3. Mix together the mayonnaise, shallot, capers, Dijon, caviar, parsley and Worcestershire in a small bowl and season with black pepper.

4. Heat the oil in a deep fat fryer or deep pan until it reaches 180C. Note if doing this in a pan, do not fill the pan more than half with oil.

5. Fry the oysters in batches until golden. Remove from the oil and place on kitchen paper.

6. When all the oysters are cooked, serve in the shells with the gribiche on top

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