Tempura oysters


  • vegetable oil, for deep-frying
  • 110g/4oz self-raising flour, plus more for drudging
  • 2 tsp baking powder
  • 150ml Guinness or other stout
  • 8 shelled oysters
  • ½ radicchio, shredded
  • sea salt and freshly ground black pepper
  • chives, chopped
  • olive oil, for drizzling

Preparation method

  1. Heat oil in a deep saucepan to deep fry. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  2. Whisk together the flour, baking powder and Guinness to make a batter.

  3. Drudge the oysters into flour to coat thoroughly. Then dip into the batter to coat. Carefully drop the battered oysters into the oil to cook for two minutes or until golden.

  4. Remove with a slotted spoon and drain on kitchen towels. Sprinkle with salt and freshly ground black pepper, to taste.

  5. Serve on the radicchio. Garnish with the chives and drizzle with oil.

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