Stout battered oysters
Recipe by Paul Mercurio from Mercurio's Menu
Entertaining friends? Try this quick-and-easy oyster dish that will be sure to impress!
Method
- Make a beer batter by putting flour into a bowl add a pinch of salt (and any other herbs or spices you want) and then add in some of the stout. Don’t overwork the batter you don’t need to. Make the batter as thick or thin as you prefer.
- Dip the oyster into the batter, let the excess drain off for about half a second and then drop the oyster into some hot vegetable or peanut oil.
- Fry until golden then remove from the oil drain on some absorbent paper and then put the oyster back into its shell for serving.
Notes & Tips
Tip: I like Coopers Stout because it is a big beer with lots of flavour and bitterness. You could use Guinness if you wanted as that goes great with oysters also. The secret of getting a really good crispy result is to have the batter as cold as possible so make it in a bowl over another bowl filled with ice. Also don’t overwork the batter you don’t need to. Make the batter as thick or thin as you prefer.
