Crispy Fried Oysters
Golden, crunchy coating encases tender, juicy oysters. Each bite releases a burst of fresh sea flavor. A classic Chinese appetizer perfect with beer.
Ingredients
10 items- Fresh oyster meat 500g
- All-purpose flour 50g
- Cornstarch (or potato starch) 50g
- Egg 1
- Salt 1/2 tsp
- White pepper 1/4 tsp
- Cooking wine 1 tbsp
- Ginger slices a few
- Scallion segments some
- Cooking oil as needed
Nutrition
Steps （6 steps）
Place fresh oysters in a bowl. Add salt, white pepper, cooking wine, ginger slices, and scallion segments. Mix well and marinate for 15 minutes to remove any fishy taste.
In a large bowl, combine flour and cornstarch. Crack in the egg and add cold water little by little while stirring until you have a smooth, thick batter. Let it rest for 5 minutes.
Drain the marinated oysters, discard ginger and scallion. Lightly coat each oyster in dry flour, shaking off excess.
Heat oil in a wok to 160°C (medium-low heat). Dip each floured oyster into the batter, then carefully drop into the oil. Fry for about 2 minutes until pale golden. Remove and drain.
Increase heat to high and bring oil to 200°C. Return all oysters to the wok and fry for 30 seconds until deep golden and crispy. Drain on paper towels.
Plate the fried oysters and serve immediately with a sprinkle of salt and pepper or your favorite dipping sauce like ketchup.
Tips
Ensure proper oil temperature: first fry at medium-low to cook through, then high heat to crisp. Coating oysters with flour before batter helps the batter stick better.
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