Oysters are in the top five foods I simply couldn’t live without. I love the way they can transport you to the seaside in one moment of pure bliss! Here it is, my favourite oyster recipe for the oyster puritan and beginner alike.  With a glass of bubbles, it’s the perfect way to celebrate the arrival of the weekend! Enjoy, Katie x


Oysters with Yuzu Dressing


Cooking time: 5 minutes plus 5 for preparation

Serves: 2




1 dozen freshly shucked oysters, in shell


For cooked oysters

1 dozen freshly shucked oysters, in shell

150 grams Panko (Japanese breadcrumbs)

1 egg

500ml vegetable oil


For yuzu sauce

6 tsp yuzu juice (easily found in any Asian supermarket or Waitrose)

3 tsp toasted sesame oil

3 tsp light soy sauce

3 tsp Scallions or chives

1-2 tsp grated fresh ginger

A sprinkle of toasted sesame seeds



  • To make the yuzu dressing, mix the yuzu juice, sesame oil and soy sauce together in a small bowl, and then add scallions and sesame seeds.
  • Serve raw oysters with a teaspoon of dressing over each oyster. Alternatively serve oysters with sauce to the side and allow guests to dress them themselves.
  • For cooked oysters, pour the vegetable oil into a small deep saucepan and place over a high heat. Once oil has reached temperature, around 160°C, it is ready to use.
  • Beat the egg in a bowl and pour panko onto a plate.
  • Removed oyster from shell and dab dry. Then dip into egg and roll in panko crumbs
  • Carefully drop oyster into the oil and turn to cooked evenly. Cook for 2-3 minutes, until golden brown.
  • Drain on some kitchen towel for a moment
  • Serve in the shell covered with yuzu dressing
  • Enjoy with some bubbles!