Beer Battered Oysters
Beer Battered Oysters

Ingredients

Method

  • Veg oil for deep frying
  • 1 tsp dried yeast
  • 300ml beer
  • 300g flour
  • 24 fresh oysters, shucked
  • 1 tsp smoked salt
  • Salads and pickles, to serve
  • Heat a deep fat fryer to 190C, or the oil in a deep saucepan to sizzling temperature. Place the yeast and beer in a bowl, and whisk together. Add 200g of flour and whisk to a smooth batter, and set aside for 5-10 minutes.
  • Place the remaining flour on a plate, and dust the oysters. Dip into the beer batter, and drop directly into the hot oil in batches. Cook for 2 minutes - until golden, puffed, and crisp - then remove and drain on kitchen paper. Sprinkle with smoked salt, and serve with salads and pickles.
30 mins
4 serving
This recipe pairs perfectly with the Chartogne Taillet 'Sainte Anne' Champagne NV from Champagne, France.

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