Battered Oysters

I first had battered Oysters at the Malton Food festival last year and absolutely loved them. So much so I decided that would have to attempt to make them myself at home.

battered oysters

The best place to get Oysters in Leeds is on Fishmongers row at the Market. I usually go to Hayes Seafood as they always have a good selection of Irish Oysters.

Oysters are so easy to prepare, all you need is a small knife and a tea towel. The idea is to lift the shell by getting the knife in and prising it open.


It does get easier the more you do. I am a lover of gadgets so my research online led me to buy an Oyster Shucking kit from Amazon. This did make the whole process a lot easier, so much so the Other Half helped open most of them.

To make the batter, I used a red ale made by the Nook Warehouse (called Red) and served the battered Oysters in their shells.

Red ale

We also had a bottle of Ayala which is the house Champagne at Epernay and was recommended to me when I went to Latitude wine.

If you would like to give it a go I have put the recipe below:

  • 100g plain Flour
  • 1/2 teaspoon of baking powder
  • Salt and pepper
  • 125ml Red Nook
  • 50g seasoned flour
  • Dozen Oysters shucked and drained
  • Oil for frying

Place the flour and baking powder in a bowl.

Slowly add the beer and beat until you have a smooth batter.

Place this to one side.

Put the Oysters in the seasoned flour making sure they are covered.

Heat the oil until 190 degrees C.

Working with three Oysters at a time, dip them in the batter and carefully place it into the hot oil for a few minutes until golden brown.

Place the fried Oysters on kitchen towel and serve in the shells with an optional dash of Tabasco sauce.

Battered Oysters

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  • Precious White

    This dish looks great and very straight forward after the de-oysting!