Oysters in Guinness Batter with Carrageen Moss by Mark Hix

Serves 4 as a light starter
or 2 as a main course
• 12 oysters, opened and shells
• 3 tbsp self raising flour
• 100ml Guinness Original
• Water to mix
• Salt and freshly ground black pepper
• Vegetable or corn oil for deep frying
• A handful of carrageen moss*,
soaked overnight in cold water
• 2 spring onions, halved and finely
• ½ tbsp cider vinegar

1. Mix the Guinness and flour together with
enough water to make a light batter then
season with the salt and pepper.
2. Blanch the carrageen moss briefly in
boiling water for 30 seconds and drain.
3. Preheat about 8cm of oil to 160-180°C
in a large thick bottomed saucepan or
electric deep fat fryer.
4. Mix the spring onions with the carrageen
moss and cider vinegar and season then
spoon into the empty oyster shells.
5. Coat the oysters with the batter and fry them in hot oil for about a minute until crisp, then remove with a slotted spoon and drain on kitchen paper.

Serve on the seaweed mix Immediately