Crispy Korean-Style Fried Oysters (2 servings)

Check 200 g oysters for shell fragments, gently rinse with cold water and pat dry.

Mix a pinch each salt and pepper into 5 tbsp flour, beat 2 eggs and set out 75 g breadcrumbs.

Coat oysters with flour, then egg and breadcrumbs. Keep utensils exposed to raw oysters away from ready-to-eat foods.

Heat oil in a deep, stable pot to about 170–180°C without overfilling; fry oysters in small batches.

Keep frying until the oysters are fully cooked, opaque and firm inside, not merely golden on the outside, and drain.

Serve promptly and refrigerate leftovers within 2 hours. Reheat leftovers to 74°C or higher in the center.