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Deep-fried oysters with Irish stout
- Prep time:
- 15 mins
- Cook time:
- 15 mins
- Serves:
- 4
Allow about 4-5 oysters per person in this simple ‘food for a fiver’ recipe - chef Paul Merrett suggests using Irish rock oysters
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Tips and suggestions
- Drink with...
- Champagne
Ingredients
- 12 tbsp self-raising flour, plus extra for dusting
- 1/2 pint stout, plus more to serve
- vegetable oil, for deep fat frying
- 20-24 Oysters, retain all the shells
Method
1. Whisk together the flour and stout in a mixing bowl.2. Heat the vegetable oil in a deep heavy-bottomed saucepan to about 180C/350F. Take care as hot oil can be dangerous – do not leave unattended.
3. Dust the oysters with flour and dip each oyster in the batter. Fry in batches until golden-brown and cooked through. Remove with a slotted spoon and drain on kitchen paper.
4. Serve the oysters at once in their half shells with a glass of stout
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