Oysters in Stout Batter with Carrageen

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Oysters in Stout Batter with Carrageen

Oysters in Stout Batter with Carrageen is a modern Irish recipe for a classic starter of oysters deep fried in a Guinness batter that's served on a bed of lettuce and deep-fried carrageen seaweed. The full recipe is presented here and I hope you enjoy this classic Irish version of: Oysters in Stout Batter with Carrageen.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Wild Food Irish Recipes

Ingredients:

100ml stout (eg Guinness)
3 tbsp self-raising flour
1 handful of carrageen (Irish moss), soaked over night in a large bowl of cold water
2 spring onions, halved lengthways and finely chopped
1/2 tbsp cider vinegar
4 oysters, shucked
vegetable oil for deep frying
salt and freshly-ground black pepper, to taste

Method:

Beat together the flour and stout in a bowl. Now add enough cold water to give a light batter. Season to taste with salt and set aside.

Bring a pan of water to a boil, add the carrageen and blanch for 30 seconds then drain in a colander. Turn the Irish moss into a bowl and mix with the spring onions and cider vinegar then toss to combine. Wash the oyster shells well (the deep half-shell from each oyster only) then spoon in the carrageen mixture.

Heat oil in a deep fryer to 180°C. When it has reached temperature, dip the oysters in the batter then drop into the hot oil and fry for about 60 seconds, or until the batter is crisp. Drain the oysters, blot dry on kitchen paper and serve immediately on the carrageen salad beds.