24oystersFor dusting:seasoned plain flour4eggs, lightly beaten with 200ml milk210 gm (3 cups)fresh fine breadcrumbs2 tbspolive oil200 gmspeck, cut into 1cm lardons4garlic cloves, thinly sliced550 gmassorted mushrooms, such as button, shiitake and oyster5anchovy fillets1 tspthyme leaves1 tbspMarsalaFor deep-frying:vegetable oil
Pat oysters dry with absorbent paper. Place flour, eggs and milk mixture, and breadcrumbs in separate bowls. Dust oysters with flour, then dip into eggwash and coat in breadcrumbs. Place in a single layer on a tray and refrigerate until required.
Heat olive oil in a large frying pan, add speck and garlic and sauté over medium-high heat until speck is golden brown (3-4 minutes), then add mushrooms and cook until tender (3-4 minutes). Stir in anchovies and thyme, cook until anchovies have dissolved, then increase heat to high. Add Marsala to deglaze pan and season to taste.
Heat vegetable oil in a large deep saucepan or deep-fryer to 180C. Add oysters, in batches, and deep-fry until crisp and golden (1-2 minutes, be careful hot oil will spit). Drain on absorbent paper and serve hot with mushrooms and speck.