Salt District Beer Battered Oysters

With Omahu Valley Citrus Lime Marmalade Dipping Sauce

1 cup self-raising flour (ideally cold)

½ tsp Opito Bay Sea Salt

1 cup Salt District Party Wave Pale Ale

¼ cup plain flour

24 oysters canola oil (for frying)

Opito Bay Sea Salt

Heat a deep fryer up to 180°C. Alternatively, heat a deep pot of oil up to 180°C, ensuring you control the heat once it reaches this temperature. Place the self-raising flour and ½ tsp of salt in a bowl, then slowly whisk in the beer to form a smooth batter.

Lightly coat the oysters in the plain flour, then dredge through the batter and immediately place in the deep fryer. Only do a few oysters at a time so you don’t overcrowd the fryer. Cook until the batter is crispy and golden, then remove from the oil and drain on a wire rack. Season with a pinch of sea salt.

To make the dressing, shake together 3 tbsp Omahu Valley Citrus Lime Marmalade, 2 tbsp rice vinegar, 1 tbsp soy sauce and 2 tsp fish sauce in a jar until well combined.

Serve the oysters with the Omahu Valley Lime Marmalade dipping sauce and a cold glass of Party Wave Pale Ale.