Oysters are part of a newly booming aquaculture industry in Tassie. At Barilla Bay in the south of Tasmania their Belon oyster has the finest reputation.

Ingredients

• 1 cup self-raising flour
• a pinch salt
• ½ cup beer
• ½ cup water
• 24-36 fresh oysters
• ¼ cup chopped fresh dill
• a little flour

Method

1. Sift the flour and salt into a bowl and make a well in the centre.
2. Pour in the beer and water, stirring constantly to make a smooth batter, about the consistency of thick pouring cream.
3. Toss the oysters in the fresh dill and then sprinkle each with a light coating of flour.
4. Heat sufficient oil in a deep fryer to 180°C. Dip the dill-coated oysters in the batter and pop straight into the deep fryer. Cook for about 2 minutes, until the oysters rise to the top, and are lightly golden. Drain on absorbent paper.
5. Serve with Spicy Lemon Cream.

Spicy Lemon Cream

1. In a bowl mix together the grated rind of one lemon with 1 cup sour cream or creme fraiche and a good seasoning of tabasco sauce. If the sauce is too thick, thin with a little milk.