Philippa Davis’ recipe for fried oysters and sorrel leaves in Guinness batter is the perfect starter for guns who want to eat as well as they shoot. A light way to start a meal, these oysters are the perfect way to finish a successful day on the moor.

Oysters will never fail to impress for a special occassion but don’t reserve them for the party season. Our grilled oysters with parsley, lemon and bacon is a great, light starter.

FRIED OYSTERS AND SORREL LEAVES IN GUINNESS BATTER

Inspired by some Irish guns, who were keen for a few days’ good eating as well as good shooting, this starter is a super tasty but light way to begin a meal.

Serves 2 as a starter, 6 as a canapé

• 1 tbsp good-quality mayonnaise
• A few drops of Tabasco
• 1 lemon
• 6 oysters
• 3 sorrel leaves, washed and torn in half

For the batter

• 75g plain flour
• 25g cornflour
• 1 level tsp baking powder
• Pinch of fine sea salt
• 110ml cold Guinness
• 400ml frying oil

FRIED OYSTERS AND SORREL LEAVES IN GUINNESS BATTER: THE METHOD

Mix the mayo with a few drops of Tabasco and a squeeze of fresh lemon.

Shuck the oysters then wash the shells to use for serving.

To make the batter, in a bowl, whisk the plain flour with the cornflour, baking powder and salt. Pour in the Guinness in a steady stream while whisking to make a smooth, thick batter.

Heat the oil until not quite smoking (to test, drop a small teaspoon of batter in, it should fizz instantly and go golden within 10 seconds).

In batches, dip the oysters and sorrel leaves into the batter, shake off any excess then fry until golden. Drain on kitchen paper, sprinkle with a little salt and serve with the mayo and a wedge of lemon in the cleaned oyster shells.