Heat the deep fryer to 185 degrees Celsius (365 degrees Fahrenheit). If you don't have a deep fryer, of course, you can use a pot and a thermometer.

Start by opening your oysters:

Open them by inserting your oyster knife at the tip. Wiggle it, and when the shell loosens, you can twist the knife in both directions to open it. Check our guide on how to open oysters here if you are in doubt. Check the shell for bits of oyster shell and loosen the oyster from the shell itself.

Place them in a bowl, so they are ready for the next step.

Put flour in a small bowl, a whisked egg in another small bowl, and breadcrumbs (panko) in a third small bowl.

Take your freed oysters (one at a time) and coat them first in flour, then egg, and lastly breadcrumbs.

Place them in the hot oil, never more than 4 at a time, as the temperature will drop too drastically.

They just need to get crispy; you don't have to worry about them being fully cooked inside, as they can be eaten raw. It's all about the crispiness on the outside.

It takes about 2-3 minutes.

Take them out of the deep fryer and place them on absorbent paper.

Mix all the ingredients for the pickling brine in a small bowl.

Cut small balls with a melon baller/baller/Parisian scooper. If you don't have one, cut small sticks or squares.

Put the balls into the brine and let them sit for a couple of hours, at least 30 minutes.

Clean the shells and place your McOisters in each shell.

Put a cucumber in each shell along with fresh dill and sour cream.

Serve immediately.