Oysters in Guinness batter

By Mark Hix

This is an ingenious twist on fish and chips, with a real blast of the sea encased in a crispy, beery batter. A decadent accompaniment to a pint of Guinness.
Serves 2


  • 12 oysters, opened and shells reserved
  • 3 tbsp self raising flour
  • 100ml Guinness Original
  • Water to mix
  • Salt and freshly ground black pepper
  • Vegetable or corn oil for deep frying
  • A handful of carrageen moss* soaked overnight in cold water
  • 2 spring onions, halved and finely chopped
  • ½ tbsp cider vinegar

* Carrageen moss is a seaweed (available from mail-order shops online). As only a small amount of this is required for presentation, you can choose to use finely shredded cabbage or crispy seaweed instead

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Mix the Guinness and flour together with enough water to make a light batter then season with the salt and pepper.

Blanch the carrageen moss briefly in boiling water for 30 seconds and drain.

Preheat about 8cm of oil to 160-180°C in a large thick bottomed saucepan or electric deep fat fryer.

Mix the spring onions with the carrageen moss and cider vinegar and season then spoon into the empty oyster shells.

Coat the oysters with the batter and fry them in the hot oil for about a minute until crisp, then remove with a slotted spoon and drain on kitchen paper.

Serve on the seaweed mix immediately.

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