For 4 people.

24 oysters, 100g of flour, 170ml of cold water, 1 egg white, beat, Olive oil, 0.1 l of vegetable oil, 6 large bales of arugula

For the topping:

12 ripe tomatoes, 2 spoons of horseradish, 2 cloves of garlic, 2 tablespoons of white wine vinegar, A few drops of Tabasco sauce, Sea salt and freshly ground black pepper

Preparation:

Open and clean the oysters. For the dough, mix the flour with cold water, gently stir in the well-beaten egg white and a spoonful of olive oil.

For the dressing, mix the tomato with horseradish, garlic and vinegar. Add Tabasco, salt and vinegar. Adjust the amount of Tabasco to your own taste – it should be spicy and aromatic. Push the mixture through a fine sieve to remove all larger pieces. That way you will get a nice smooth topping. Make sure it is well seasoned with salt and pepper.

Heat the oil to 180 degrees and dip the arugula in the hot oil for 25 seconds until it softens and becomes crispy. Remove it from the oil and let it drain on a paper towel. Dip the oysters in the batter one by one, remove with a spoon and fry for 2 minutes, until they become crispy and golden yellow. Then lay them on the shell itself, on some fried arugula and cover with spicy tomato dressing.