Tempura oysters with gravadlax and horseradish

For a truly luxurious shellfish starter try Simon Rimmer's creative fusion recipe for deep-fried oysters with soured cream and gravadlax
By Simon Rimmer
Tempura oysters with gravadlax and horseradish
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 75 g self-raising flour, plus extra for dusting
  • 1 eggs, yolk
  • 150 ml cold water
  • 1 egg whites, beaten until stiff
  • 24 oysters, shelled
  • 50 g seasoned flour
  • 500 ml vegetable oil, for deep-frying
  • 100 ml soured cream, thick
  • 15 g horseradish, finely grated
  • 0.25 red onions, very finely chopped
  • 8 gravadlax, slices
  • 2 tbsp olive oil
  • 2 tbsp dill, chopped
  • 1 lemons, cut into wedges


1. First make a batter. Sift the flour into a bowl. Add in the yolk and cold water and whisk quickly to form a batter. Fold in the egg white. 2. Heat the vegetable oil in a wok or deep fat fryer until very hot. 3. Toss the oysters in seasoned flour, then coat in the batter and fry in batches for one minute until the batter is golden. Remove the fried oysters and keep warm until serving. 4. Combine the soured cream with the horseradish and onion. 5. To serve, arrange the gravadlax on a serving plate in a round. Top first with the soured cream mixture, then with the fried oysters.  Dress with the olive oil and dill and serve at once with lemon wedges.

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