Corned beef and cabbage make way! There’s a new kid on the block this St. Patrick’s Day. These delicious Guinness battered oysters are a creative take on the traditional holiday fare. Oysters are often paired with stouts because of their complimentary flavors, you can read about our favorite oyster stouts here, and fried oysters are a favored appetizer for any seafood lover. Try this recipe this St. Patrick’s Day and don’t forget to wear your green!
- 1/2 to 3/4 cup Guinness stout
- 1/2 cup all-purpose flour, plus extra for dusting the oysters
- Kosher salt and freshly ground black pepper
- 2 tablespoons low-fat mayonnaise
- 2 tablespoons plain Greek yogurt
- 1-1/2 tablespoons finely chopped cornichons or dill pickle
- 1/2 teaspoon prepared Colman Mustard (or the mustard of your choice)
- 3/4 cup coarsely shredded carrot
- 3/4 cup finely shredded cabbage (preferably savoy or napa)
- 1-1/2 tablespoons cider vinegar
- Hefty pinch of granulated sugar
- 1 tablespoon vegetable oil
- 12 oysters, shucked, reserving the bottom (curvier) shell to serve
- In a medium bowl, whisk together 1/2 cup of the Guinness, 1/2 cup flour and 1/4 teaspoon salt. The batter should have the consistency of a thick pancake batter. If it is thicker than that, add additional beer.
- Let the batter rest for 30 minutes.
- Meanwhile, in a small bowl, whisk together the mayonnaise, yogurt, cornichons or pickle and mustard.
- Season with salt and pepper.
- In another small bowl, toss together the carrots, cabbage, vinegar, sugar and a hefty pinch of salt.
- In a large nonstick skillet over medium, heat the oil.
- Dip the oysters in the additional flour to coat them on all sides.
- Transfer the coated oyster to a strainer to shake gently to remove excess flour.
- Add the coated oysters to the beer batter.
- Lift them from the batter, letting the excess batter drip off, then add them to the skillet.
- Cook until they are golden, about 2 minutes per side, then transfer them to paper towels to drain.
- To serve, put the oysters in the reserved shells, then top each with a bit of the mustard sauce and some of the carrot mixture.
- Serve either on a platter as hors d’oeuvres or divide between 4 serving plates. Serve immediately.