Fish dishes by Fishy Fishy
Fish dishes by Fishy Fishy
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Fish dishes by Fishy Fishy

Tempura Oysters with Tomato and Chilli Jam

This Japanese dish is a must for oyster lovers.

4 oysters, shucked and cleaned
flour, for dusting
oil, for deep-frying
tomato and chili jam
For the tempura batter
50 g plain flour
50 g cornflour
1 teaspoon baking powder
200 ml ice-cold sparkling water
salt and freshly ground black pepper


1. First make the tempura batter. Mix all the dry ingredients in a bowl and add a pinch of salt and some black pepper. Slowly mix in the icecold sparkling water (the bubbles make the batter light), a little at a time, until you have a smooth batter. It should slowly come off the back of a tablespoon – if it sticks add more water, if it runs off too quickly it’s too thin. Transfer the batter to a container and surround with ice to keep it chilled.

2. Rinse the oyster shells under running cold water (do not use washingup liquid) and dry. Roll the shucked oysters in some sifted flour.

3. Dip two of the oysters in the batter and carefully place in a deep-fat fryer on its hottest setting. Alternatively, heat the oil in a large wok or pan. It is hot enough when a cube of bread turns golden in 30 seconds. You want the oysters to float, bubbling on the surface, and crisp up.

After 20–30 seconds, depending on how hot your oil is, the oysters should be crisp and brown. Remove and place on some kitchen paper while you repeat with the other two oysters.

4. Place the battered oysters back in the shells and serve with the tomato and chili jam for dipping.

Image © Courtesy of Tony Briscoe

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