Crispy Tempura Fried Oysters
Fresh oysters coated in a delicate tempura-style batter and fried until light, crisp, and golden. The outside becomes airy and crunchy while the oysters remain juicy and briny inside. Served with grated daikon and scallions, this dish highlights the natural flavor of the oysters with a subtle crunch and brightness.
- Total time
- 18 min
- Servings
- 2
- Calories
- 230
- Protein
- 15g
Ingredients
- 6 large fresh oysters, shucked and drained
- 1 cup tempura batter mix
- 1 cup ice cold water
- 2 tbsp cornstarch
- 3 cups vegetable oil for deep frying
- ½ cup daikon radish, freshly grated
- 2 tbsp green onions, thinly sliced
- 2 tbsp soy sauce (optional)
- 2 lemon wedges (optional)
Instructions
- 1
Place the shucked oysters on paper towels and gently pat them dry. Removing extra moisture helps the batter stick and prevents oil splatter.
- 2
Lightly dust the oysters with cornstarch. This creates a thin dry layer that helps the batter cling evenly.
- 3
Pour vegetable oil into a deep saucepan or fryer and heat it to about 350°F (175°C). The oil should be hot enough that batter sizzles immediately when dropped in.
- 4
In a mixing bowl combine tempura batter mix with ice cold water. Stir lightly with chopsticks or a fork until just combined. The batter should be slightly lumpy and very cold.
- 5
Dip each oyster into the batter, making sure it is completely coated but not overly thick.
- 6
Carefully lower the battered oysters into the hot oil using tongs or a slotted spoon.
- 7
Fry the oysters for about 2–3 minutes until the batter turns pale golden and crisp.
- 8
Remove the oysters and place them on a plate lined with paper towels to absorb excess oil.
- 9
Place the fried oysters back into their shells or onto a serving plate.
- 10
Top each oyster with a small mound of grated daikon radish and sprinkle with sliced scallions.
- 11
Serve immediately while hot with soy sauce or a squeeze of lemon if desired.
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