- For the oysters
- 6 Oyster (on the half-shell)
- 50 grams Cornmeal
- 1 tablespoon Pastry flour
- 1 teaspoon cornstarch
- 1 generous pinch Baking powder
- 1 egg white
- ⅛ liter lukewarm milk
- 500 milliliters vegetable oil (for frying)
For the oysters: Whisk together the cornmeal, flour, cornstarch, baking powder, a pinch of salt, egg white and milk. Add more milk, if necessary. Heat the oil to 180°C (approximately 350°F). Working in batches, dip the oysters in batter and deep-fry for 2-3 minutes. Drain on paper towels.
Season the diced tomatoes with salt and pepper. Arrange the fried oysters in the shells and top with diced tomatoes to serve.