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.

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.

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.

Place cooked oysters into a bowl lined with a paper towel until ready to serve.