The light nature of tempura makes an excellent batter for delicate Bluff oysters.

Ingredients

• 1 cup flour
• 330 ml bottle beer
• ¼ cup oil
• oil for deep-frying
• 40-48 Bluff oysters
• extra flour for dusting oysters

Method

1. Into a large bowl sift the flour and make a well in the centre. Pour in the beer and oil and stir to make a thin batter. Strain into a jug and place in the freezer for 15 minutes.
2. In a frying-pan or deep fryer heat the oil for deep-frying to 180ºC.
3. Pat the oysters dry on a paper towel. Dust lightly with extra flour and shake off any excess.
4. Dip 5-6 oysters into the batter at a time, drain off the excess and drop immediately into the hot oil. Cook only until the oysters rise to the top. Turn over on a paper towel to remove any excess oil and serve hot, while the batter is crispy and the oysters just cooked.