Deep-fried oysters with Irish stout

Allow about 4-5 oysters per person in this simple food for a fiver recipe - chef Paul Merrett suggests using Irish rock oysters
By Paul Merrett
Deep-fried oysters with Irish stout
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 12 tbsp self-raising flour, plus extra for dusting
  • 1/2 pint stout, plus more to serve
  • vegetable oil, for deep fat frying
  • 20-24 oysters, retain all the shells


1. Whisk together the flour and stout in a mixing bowl.

2. Heat the vegetable oil in a deep heavy-bottomed saucepan to about 180C/350F. Take care as hot oil can be dangerous do not leave unattended.

3. Dust the oysters with flour and dip each oyster in the batter. Fry in batches until golden-brown and cooked through. Remove with a slotted spoon and drain on kitchen paper.

4. Serve the oysters at once in their half shells with a glass of stout

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