Heat a deep fat fryer to 180 degrees C.
Firstly, open the Cornish oysters carefully with an oyster knife and carefully remove the meat.
Dip into the flour, then the beaten eggs and finally the breadcrumbs to coat completely. Set aside ready for deep frying.
Soak the saffron in a little warm water and add to the mayonnaise. Stir together and set aside.
Cut the fennel in half lengthways and slice very thinly using a mandolin. Put into a bowl and dress with the lemon juice and olive oil.
Cut the apple into fine batons and add to the fennel. Mix carefully. Add the chopped chives and season to taste.
Deep fry the Cornish oysters for 1-2 minutes until golden brown.
Place three little piles of the salad on each plate and top with an oyster. Serve the mayonnaise on the side for dipping.