Beer-battered Oysters
Beer-battered Oysters

Ingredients

Method

  • Veg oil for deep frying
  • 1 tsp dried yeast
  • 300ml beer
  • 300g flour
  • 24 oysters, live from the shell
  • 1 tsp smoked salt
  • Heat a deep fat fryer to 190C, or heat the oil to sizzling temperature in a deep saucepan. Place the yeast and beer into a mixing bowl, and whisk to combine. Whisk in 200g of flour to make a smooth batter, and leave to rest for 10 minutes.
  • Place the remaining flour on a plate, and dust the shucked oysters. Dip the floured oysters into the beer batter, and deep fry for 2 minutes each, or until puffed, golden, and crisp. Drain on kitchen paper, season with smoked salt, and enjoy with chips or salad.
10 mins
4 serving
This recipe pairs perfectly with the Pierre Baillette Champagne NV from Champagne, France.

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