Oysters are a traditional part of the French Christmas dinner. In fact, 50% of the oysters consumed in France are eaten between Christmas and New Year’s Day, proving their popularity as a festive dish. But oysters aren’t just perfect for Christmas. They also make a great party food, particularly if you want a simple but impressive dish that everyone will remember.
Our beer batter oyster recipe is inspired by the much-loved French Christmas dinner, but with a twist on the classic tradition of eating them straight from the shell. Instead, we dip them in a delicious beer batter made with Kronenbourg 1664 and fry them until golden for A Taste Suprême.
IngredientsNumber of servings – 4
- • 24 oysters removed from their shells
- • 120g flour
- • 1 egg
- • 180ml Kronenbourg 1664
- • 1 tsp. olive oil
- • Peanut oil for frying
- • Pinch of salt
- Combine the flour and salt in a mixing bowl.
- Whisk the egg, adding the beer and olive oil at the same time. Add this to the flour, whisking until you have a smooth batter.
- Leave the mixture to rest for up to an hour.
- Simmer the oysters in a pan with about half an inch of water. This should take less than five minutes; wait for them to shrink then plump up. Drain the oysters and set aside.
- Heat around 2” of peanut oil in a pan. Give the batter another whisk.
- Dip each oyster in the batter and carefully place in the oil. Cook on each side until the batter is golden brown (which should take around 2 minutes).
- Remove the oysters with a slotted spoon, and if necessary, drain them on a piece of kitchen towel to remove excess oil.
Tip: Serve this impressive party food with wedges of lemon so your guests can season the oysters to their taste.
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