Food and Drink

Beer Battered Oysters


While traditionally considered the domain of Champagne, oysters are a surprisingly fine food match to a beer such as Stella wit a pleasantly bitter flavour that perfectly enhances and contrasts the creamy, salty flavour of these fresh Coromandel oysters. 

So you can create a perfect pairing at home, Dane McGregor from Baker Gatherer has created a delicious recipe for beer battered oysters.

Beer Battered Oysters
12-24 Fresh Oysters
250g Self Raising Flour
1 Egg
1 Bottle of Chilled Stella Artois Beer

To make the batter, add flour, egg and chilled beer to a medium-sized bowl. Gently whisk together, being careful not to over mix or beat out bubbles from the beer. Cover and chill in the fridge for about 30 minutes.

While the batter is chilling, pour oil into a small saucepan ready for deep frying, about 4-5cm deep and heat on a medium to high temperature. Once the oil is at a hot temperature and the batter chilled, drip a small amount of batter into the hot oil to test if it’s ready.

Lightly dust fresh oysters in some extra flour before dipping into the chilled batter and deep fry in the hot oil, a few at a time until cooked and golden.

Place cooked oysters into a bowl lined with a paper towel until ready to serve.

Chilli and Lime Aioli
1 Egg
1 Egg Yolk
500ml Rice Bran Oil
1 Teaspoon Dijon Mustard
1 Clove of Garlic
1 ½ Tablespoon Lime Juice
Zest of one Lime
2 Teaspoon Sriracha Sauce
½ Teaspoon Salt
Pepper to taste

Using a food processor, add the whole egg and egg yolk, mustard, garlic, and zest of one lime. Blitz to combine.

Pour the oil into a measuring jug and while the food processor is blending, steadily pour a very light stream of oil down the processor’s shoot. Make sure you take your time, this step should not be rushed.

A creamy aioli should slowly start to come together once all of the oil has been added. Finally add the lime juice, sriracha, salt, and pepper to taste. Blend to combine.

Cover and keep in the fridge until ready to serve with fresh beer battered oysters.

Makes 300ml

Pomegranate Dipping Sauce
250ml Pomegranate Juice
60ml Cider Vinegar
60g Caster Sugar
Pepper to taste

Add all of the ingredients to a saucepan and bring to a boil.

Simmer for 15-20 minutes until liquid reduces to ¼ of its original volume and starts to become a rich syrup. Remove from the heat and cool.

Cover and keep in the fridge until ready to serve with fresh beer battered oysters.

Makes 60ml

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