10 fresh oysters
2 large white potatoes, sliced
1 ½ cups plain flour
Beer of choice
1 marlin fillet
¼ bunch coriander leaves, finely chopped
¼ bunch mint leaves, finely chopped
¼ bunch basil leaves, finely chopped
¼ bunch dill, finely chopped
1 ½ cups panko breadcrumbs
Extra virgin olive oil
1 egg white
1 green apple, grated
1 clove garlic, grated
3 tbsp mayonnaise
½ lemon, zest and juice
In a bowl, mix together the tartare ingredients and set aside.
On a grill with a small splash of oil cook the marlin to the desired readiness. Sprinkle with salt. In a bowl, mix together the herbs, panko and egg white. Place on top of the tuna, cover with a lid and cook for 2 mins or so.
In another bowl, mix together the flour and beer. Pour in enough beer to form a frothy, thick batter. Place an oyster in between 2 slices of potato, coat in batter and shallow-fry until golden. Sprinkle with salt.
Serve everything on a platter with tartare on the side.