Oyster Tempura
Light, crispy-fried oysters with a delicate batter, served with a salty-sweet dipping sauce. Ready in 20 minutes—perfect for a seafood appetizer or light dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 12g
Ingredients
- 12 count fresh oysters, shucked
- ¾ cup all-purpose flour
- ¾ cup ice-cold water
- 3 cups vegetable oil for deep-frying
- ½ teaspoon salt
- ½ cup dashi-based dipping sauce or soy sauce with lime juice
Instructions
- 1
Pat the oysters dry with paper towels by gently pressing each one, which removes excess liquid so the batter adheres evenly.
- 2
Pour the vegetable oil into a heavy-bottomed pot until it reaches 2 inches deep, then insert a deep-fry or candy thermometer so the bulb sits in the center without touching the bottom.
- 3
Set the pot over medium-high heat and warm the oil until the thermometer reads 350°F, about 8–10 minutes; you'll see shimmer and slight movement on the surface.
- 4
Pour the flour and salt into a medium bowl, then add the ice-cold water all at once and stir with chopsticks or a fork just until barely combined—the batter should look lumpy and uneven, not smooth.
- 5
Dip one oyster into the batter, lift it out with chopsticks or a fork, and let excess batter drip back into the bowl for 2 seconds.
- 6
Gently lower the battered oyster into the hot oil, keeping your hand above the surface to avoid splashes; it should sizzle immediately.
- 7
Repeat dipping and frying with 3–4 more oysters at a time, working in small batches so the oil stays hot and you can track each piece.
- 8
Fry each batch until the batter turns golden-brown and crispy, about 90 seconds; the oyster should jiggle slightly when nudged with chopsticks.
- 9
Remove the cooked oysters with a slotted spoon and place them on a paper towel–lined plate to drain, then repeat batching until all 12 oysters are fried.
- 10
Arrange the warm oyster tempura on a small plate and place a small bowl of dipping sauce to the side.
Tools you’ll need
- paper towels
- heavy-bottomed pot or Dutch oven
- deep-fry or candy thermometer
- medium mixing bowl
- chopsticks or fork
- slotted spoon
- small plate for serving
- small bowl for dipping sauce
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