A PARTY-READY PLATTER

There’s nothing that says ‘Well, hello sexy!’ more than a temptingly tantalizing platter of freshly-shucked oysters. Top these beauties with a drizzle of canna-garlic butter, for added va-va-voom flavour! 

Just remember, you’re using canna-butter in this recipe, so test the strength of this key ingredient so you, and your girlfriends, don’t fall off your high-(get it?)-heels after eating them! 

INGREDIENTS

12 fresh oysters, shucked 
1 egg, whisked
1 Tbsp (15ml) milk
½ cup (125ml) flour
Pinch salt
Pinch black pepper, milled
1/2 tsp (2.5ml) garlic powder
1 tsp (15ml) fresh thyme, finely chopped
1 1/2 cups (375ml) panko crumbs
Vegetable oil, for frying 

GARLIC BUTTER 
½ cup butter
1 garlic clove, crushed
3 Tbsp (45ml) chopped parsley 
A dollop of canna butter - at your preferred strength

METHOD

1. Place shucked oysters in a colander. Rinse lightly in cool water and pat dry in a clean tea towel. Set aside. 
2. In a small bowl, whisk eggs and milk together. 
3. Place flour, salt, pepper, garlic powder and thyme together and stir to combine. 
4. Place panko bread crumbs on a separate plate. 
5. Place 2 - 3 oysters in flour seasoning and toss to coat. 
6. Shake excess flour off seasoned oysters. Dip seasoned oysters in the egg mixture then roll in panko to coat. 
7. Place breaded oysters on a baking tray pan. Repeat until all oysters are breaded. 
8. Heat oil, about 2-3 cm deep in a shallow pan to a medium heat. Using a slotted spoon, gently place breaded oysters into the hot oil. Fry the oysters in small batches (3-4 oysters each) for about 15-30 seconds or until golden. 
9. Carefully remove with a metal strainer onto a paper towel lined tray. Can be kept warm in an oven. 
10. Heat butter and garlic in a saucepan. Season with pepper and whisk in parsley and canna-butter. 
11. Serve panko crumbed oysters drizzled with your preferred amount of canna garlic butter. 

• Prefer it spicy? Add a little chili powder to the seasoning flour. 
• For extra crunch: Add a few lightly fried capers just before serving. 

Photography by Micky Wiswedal
Styled by Caro Gardner