Beer-battered Pacific Oysters with Dipping Sauce

bowl Serves 2


  • Dipping Sauce
  • 1/2 spring onion, sliced
  • 1/4 red onion, peeled and diced
  • 1 tsp brown sugar
  • 1 tsp crushed ginger
  • 1 tsp crushed garlic
  • 2 tbsp sweet chilli sauce
  • 100 ml lime cordial
  • 2 tbsp fish sauce
  • 4 tbsp extra virgin olive oil
  • Beer-battered Oysters
  • 2 l canola oil
  • 2½ cups plain flour
  • 300 ml can beer
  • 2 tbsp chopped parsley
  • salt
  • freshly ground black pepper
  • 12 oysters
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  • Mix dipping sauce ingredients together and set aside.

  • Heat the canola oil in a large pot or wok to 180ºC. Mix together 2 cups of the flour and the beer until they reach a smooth consistency, then fold in the parsley and season with salt and pepper.

  • Pat dry the oysters with paper towel.

  • Lightly coat the oysters with the remaining flour. Then dip in the batter and deep-fry in the hot oil until they are golden.

  • Serve immediately with the dipping sauce.


  • Avoid dark, strong-flavoured beer when making the batter so as not to overpower the oysters’ delicate taste. For a variation, drizzle the dipping sauce over fresh raw oysters and enjoy.

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