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Oysters In Beer Batter

  • 4-6
Oysters In Beer Batter

Oysters are part of a newly booming aquaculture industry in Tassie. At Barilla Bay in the south of Tasmania their Belon oyster has the finest reputation.


  • 1 cup self-raising flour
  • a pinch salt
  • ½ cup beer
  • ½ cup water
  • 24-36 fresh oysters
  • ¼ cup chopped fresh dill
  • a little flour


  1. Sift the flour and salt into a bowl and make a well in the centre.
  2. Pour in the beer and water, stirring constantly to make a smooth batter, about the consistency of thick pouring cream.
  3. Toss the oysters in the fresh dill and then sprinkle each with a light coating of flour.
  4. Heat sufficient oil in a deep fryer to 180°C. Dip the dill-coated oysters in the batter and pop straight into the deep fryer. Cook for about 2 minutes, until the oysters rise to the top, and are lightly golden. Drain on absorbent paper.
  5. Serve with Spicy Lemon Cream.

Spicy Lemon Cream

  1. In a bowl mix together the grated rind of one lemon with 1 cup sour cream or creme fraiche and a good seasoning of tabasco sauce. If the sauce is too thick, thin with a little milk.

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