Beer-battered Oysters & Chips

Beer-battered oysters are something you really must add to your seafood menu. The light, crispy batter contrasts so nicely with the moist, briny oyster meat. Serve with some homemade chips and tartare sauce for a simple and delicious meal any night of the week.

1. Preheat oven to 100 C.
2. Shuck the oysters and place them on some kitchen roll to soak up excess liquor.
3. Peel and chip the potatoes.
4. Heat the oil in a pot then add the chipped potatoes. You can test the temperature by adding a chip to the oil – if it starts to bubble straight away it’s at the right temperature.
5. While the chips are cooking, mix together the flour, cornflour, salt and pepper in a bowl or dish, then add the beer and whisk together until smooth.
6. Once the chips are golden in colour, remove them from the oil and place on a wire rack in your pre-heated oven.
7. Dip your shucked oysters into your beer batter, stirring them around a little  to ensure they’re completely coated.
8. Carefully place the battered oysters into the hot oil. You may have to cook them in a couple of batches to prevent the oil cooling too much.
9. When the oysters are floating and have turned a rich, gold colour, they are done.
10. Plate up your beer-battered oysters and homemade chips and enjoy!