1 cup self-raising flour (ideally cold)
½ tsp Opito Bay Sea Salt
1 cup Salt District Party Wave Pale Ale
¼ cup plain flour
canola oil (for frying)
Opito Bay Sea Salt
3 tbsp Omahu Valley Lime Marmalade
2 tbsp rice vinegar
1 tbsp soy sauce
2 tsp fish sauce
Heat a deep fryer up to 180°C. Alternatively, heat a deep pot of oil up to 180°C, ensuring you control the heat once it reaches this temperature.
Place the self-raising flour and ½ tsp of salt in a bowl, then slowly whisk in the beer to form a smooth batter.
Lightly coat the oysters in the plain flour, then dredge through the batter and immediately place in the deep fryer. Only do a few oysters at a time so you don’t overcrowd the fryer. Cook until the batter is crispy and golden, then remove from the oil and drain on a wire rack. Season with a pinch of sea salt.
To make the dressing, shake together the Lime Marmalade, rice vinegar, soy sauce and fish sauce in a jar until well combined.
Serve the oysters with the Omahu Valley Lime Marmalade dipping sauce and a cold glass of Party Wave Pale Ale.
Salt District brewing
101b Winifred Ave
Omahu Valley Citrus