Oysters in Beer Batter

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.


Number 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


  1. Combine the flour and salt in a mixing bowl.
  2. 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.
  3. Leave the mixture to rest for up to an hour.
  4. 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.
  5. Heat around 2” of peanut oil in a pan. Give the batter another whisk.
  6. 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).
  7. 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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