I spent many childhood holidays on the East Coast of New Zealand, as far as the roads will take you. With nothing but sea air, rock pools, and crayfish pots, I’ve always been surrounded by seafood.
Many of my family members would eat seafood fresh from the sea, however, I think it’s also a Kiwi tradition to batter our seafood and serve with a side of hot salted chips wrapped in newspaper. With that said, New Zealanders nationwide also need to embrace the perfect match of fresh oysters paired with an ice cold Stella Artois. Traditionally considered the domain of champagne, the malty middle, crisp finish and bitter flavour of Stella Artois perfectly enhances and contrasts the flavours of fresh oysters.
So what better way to celebrate this pairing than to make a very kiwi inspired batch of beer battered oysters. With a batter made using a whole bottle of chilled Stella Artois, this one will really bring back those nostalgic flavours of fish n’ chips on the beach. However, instead of tomato sauce, I really wanted to bring some new flavours to the table, both sweet and savoury. So I’ve put together a super easy and zesty Chilli and Lime Aioli as well and a sweet and tangy Pomegranate Dipping Sauce – my personal favourite!
These will surely be set to please a crowd, either as a starter, a side, or simply the main meal.
So without further ado, scroll down for my Beer Batter Oysters recipe along with my delicious Chilli and Lime Aioli and Pomegranate Dipping Sauce.
If you too would like a dozen Stella Artois and a dozen shucked Te Kouma oysters delivered fresh to your door (ready to enjoy fresh or beer battered), visit the LK website ‘here’ for more details. Enjoy!
- 12-24 Fresh Oysters
- 250g Self Raising Flour
- 1 Egg
- 1 Bottle of Chilled Stella Artois Beer
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To make the batter, add flour, egg and chilled beer to a medium-sized bowl. Gently whisk together, being careful not to over mix or beat out bubbles from the beer. Cover and chill in the fridge for about 30 minutes.
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While the batter is chilling, pour oil into a small saucepan ready for deep frying, about 4-5cm deep and heat on a medium to high temperature. Once the oil is at a hot temperature and the batter chilled, drip a small amount of batter into the hot oil to test if it’s ready.
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Lightly dust fresh oysters in some extra flour before dipping into the chilled batter and deep fry in the hot oil, a few at a time until cooked and golden.
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Place cooked oysters into a bowl lined with a paper towel until ready to serve.
- 1 Egg
- 1 Egg Yolk
- 500ml Rice Bran Oil
- 1 Teaspoon Teaspoon Dijon Mustard
- 1 Clove of Garlic
- 1 ½ Tablespoon Lime Juice
- Zest of one Lime
- 2 Teaspoon Sriracha Sauce
- ½ Teaspoon Salt
- Pepper to taste
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Using a food processor, add the whole egg and egg yolk, mustard, garlic, and zest of one lime. Blitz to combine.
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Pour the oil into a measuring jug and while the food processor is blending, steadily pour a very light stream of oil down the processor’s shoot. Make sure you take your time, this step should not be rushed.
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A creamy aioli should slowly start to come together once all of the oil has been added. Finally add the lime juice, sriracha, salt, and pepper to taste. Blend to combine.
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Cover and keep in the fridge until ready to serve with fresh beer battered oysters.
- 250ml Pomegranate Juice
- 60ml Cider Vinegar
- 60g Caster Sugar
- Pepper to taste
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Add all of the ingredients to a saucepan and bring to a boil.
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Simmer for 15-20 minutes until liquid reduces to ¼ of its original volume and starts to become a rich syrup. Remove from the heat and cool.
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Cover and keep in the fridge until ready to serve with fresh beer battered oysters.
This is a sponsored post for Stella Artois. I only work with products and brands I love and all opinions are my own.
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