Tempura Fried Oysters with Grated Daikon
Large fresh oysters lightly coated in airy Japanese tempura batter and fried until crisp and golden. The oysters remain juicy and briny inside while the exterior stays delicate and crunchy. Served in the half shell with freshly grated daikon radish and thin sliced scallions which add brightness and cut through the richness of the fry.
- Total time
- 20 min
- Servings
- 2
- Calories
- 240
- Protein
- 16g
Ingredients
- 6 large fresh oysters, preferably Pacific oysters
- 1 cup tempura batter mix
- 1 cup ice cold water
- 3 cups vegetable oil for deep frying
- 1 small daikon radish, peeled and finely grated
- 2 stalks green onions, very thinly sliced
- ¼ tsp salt
- 2 tbsp soy sauce (optional)
- 2 lemon wedges (optional)
Instructions
- 1
Carefully shuck the oysters using an oyster knife. Detach the oyster meat from the shell but keep the oyster and its natural juices inside the shell. Place the shells on a tray lined with paper towels.
- 2
Pat the oysters gently with a paper towel to remove excess moisture. This helps the batter stick properly.
- 3
Fill a deep saucepan or fryer with vegetable oil and heat to 350°F (175°C). Use a thermometer if possible to maintain stable frying temperature.
- 4
In a mixing bowl combine tempura batter mix with ice cold water. Stir lightly with chopsticks or a fork. Do not overmix — the batter should remain slightly lumpy for maximum crispness.
- 5
Remove each oyster from the shell and lightly coat it in tempura batter, ensuring the entire oyster is covered.
- 6
Carefully lower battered oysters into the hot oil. Fry for 2–3 minutes until the batter turns light golden and crisp.
- 7
Remove oysters with a slotted spoon and place them on a paper towel lined plate to drain excess oil.
- 8
Return the fried oysters back into their original shells for presentation.
- 9
Top each oyster with a small mound of grated daikon radish and garnish with thin slices of scallion.
- 10
Serve immediately while hot. Optionally drizzle with soy sauce or a squeeze of fresh lemon.
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