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- Beat 1 egg with 1⁄2 cup cold soda water then add to 1⁄2 cup seasoned sifted flour and mix to a batter. Chop a small handful of chives and parsley and add to the batter with the zest of 1⁄2 a lemon.
- Dip freshly shucked Mahurangi oysters into the batter and shallow fry in clean hot frying oil, such as grapeseed. Drain oysters, sprinkle with sea salt, and serve with lemon wedges.