Oysters Maréchal

Ingredients

• oysters
• pâte à frire (light frying batter)
• 1 lemon
• 1 handful flat-leaf parsley leaves

Instructions

1. Open the oysters and poach them gently in their own liquid. Drain thoroughly and pat completely dry.
2. Just before serving, dip each oyster into the pâte à frire (light frying batter), then plunge into hot oil for deep frying.
3. Arrange three oysters on a lemon round. Scatter a pinch of bright green fried parsley leaves over top. Present on a folded napkin.