Once your slaw is done, get the tedious job of shucking the oysters out of the way. Keep them on ice until you’re going to cook them.
Next, combine the flour and about half of the beer to make a batter – use a wooden spoon and make sure you remove all the lumps.
Heat up a pot of oil over moderate coals, then deep-fry (YES, DEEP-FRY) the bacon until crispy. Remove with a slotted spoon and put on kitchen paper to drain.
Put the oysters into the bowl of batter then, using that same slotted spoon, add them one at a time to the pot of hot oil. Deep-fry until golden and then just as carefully remove them from the oil and place on kitchen paper to drain.
Build your ‘better oyster burger’ by placing the deep-fried oysters into the sliced buns. Top with strips of crispy bacon and the slaw, season to taste and add a squeeze of lemon juice if you feel like it. Tuck in.
Extracted from Road Tripping by Justin Bonello, written by Helena Lombard (Penguin). Photographs © Cooked in Africa Films.