Serves 4-6 Prep/cooking 1 hr Serves 6-8 oysters per person Prep/cooking 1 hr 5 mins Makes ½ cup Prep/cooking 11 mins

INGREDIENTS

• 24 freshly shucked oysters,

drained and dried • ¾ cup AP flour • ½ tsp salt • Vegetable oil

PREPARATION

Stir together the flour and salt. Toss the oysters till well coated with flour; shake off excess. Heat a skillet with 1/4 inch oil and quickly re-toss oysters in flour, four at a time, to ensure they are well coated. Drop the oysters when the oil is hot; do not crowd the pan. Cook for 2 minutes. on each side or till they are golden brown. Allow oil to reheat between batches. Serve hot as an appetizer with a tartare sauce or toss a green salad with apples, a lemon vinaigrette and scatter the crispy oysters on top.

PREPARATION

Choose the largest size oysters for grilling. You can grill oysters either shucked on the half shell or whole in their shells. Preshucked oysters allow for more even cooking; they cook faster and you can tell when they're done more easily than when they're not shucked. If you do not know how to shuck properly, or you do not own a good oyster shucker and a special glove, it's best to grill them whole, and they will open up once they are cooked through. The only problem with this method is that sometimes a few will not pop open, although they are perfectly safe to eat. In either case, start with a preheated grill for direct medium-high heat. For best results, make sure the oysters are plump, their edges curled and the juices around the edge are bubbling, anywhere from 5-7 minutes. Grill the lemons and cook the potatoes and drain, before. Grill half lemons until nicely charred. Boil some new potatoes, cut in half; season with salt and pepper and a drizzle of olive oil. Place the grilled oysters next to the warm potato salad and squeeze lots of lemon juice over everything.

INGREDIENTS

• 1 lg. piece fresh ginger, peeled • 1/3 cup rice vinegar • 2 tsp finely chopped pickled ginger (the kind served with sushi) • 1 tsp shallot, optional • Salt and pepper to taste

PREPARATION

Place a fine sieve over a small bowl, finely grate the ginger into the sieve and then press the ginger with the back of a spoon to extract the juice. You will need 2 teaspoons. Combine ginger juice and rice vinegar and pickled ginger; taste and adjust the seasoning by adding salt and pepper and some finely diced chives. You may also add 1 tsp of finely chopped shallots. Keep in the fridge if not using straight away.