A St. Patrick’s Day Treat – “Fried” Guinness-Battered Oysters With Mustard Pickle Sauce

Try this special treat for a St. Patrick’s Day  Celebration – “Fried” Guinness-Battered Oysters With Mustard Pickle Sauce  

Makes 4 servings

  •  1/2 to  3/4 cup Guinness stout  ScreenHunter_350 Mar. 13 08.30
  •  1/2 cup all-purpose flour, plus extra for dusting the oysters  
  • Kosher salt and freshly ground black pepper  
  • 2 tablespoons low-fat mayonnaise  
  • 2 tablespoons plain Greek yogurt  
  • 1-1/2 tablespoons finely chopped cornichons or dill pickle  
  •  1/2 teaspoon prepared Colman Mustard (or the mustard of your choice)  
  •  3/4 cup coarsely shredded carrot  
  •  3/4 cup finely shredded cabbage (preferably savoy or napa)  
  • 1-1/2 tablespoons cider vinegar  
  • Hefty pinch of granulated sugar  
  • 1 tablespoon vegetable oil  
  • 12 oysters, shucked, reserving the bottom (curvier) shell to serve  

Directions:

In a medium bowl, whisk together  1/2 cup of the Guinness,  1/2 cup flour and  1/4 teaspoon salt. The batter should have the consistency of a thick pancake batter. If it is thicker than that, add additional beer. Let the batter rest for 30 minutes.  

Meanwhile, in a small bowl, whisk together the mayonnaise, yogurt, cornichons or pickle and mustard. Season with salt and pepper.  

In another small bowl, toss together the carrots, cabbage, vinegar, sugar and a hefty pinch of salt.  

In a large nonstick skillet over medium, heat the oil. Dip the oysters in the additional flour to coat them on all sides. Transfer the coated oyster to a strainer to shake gently to remove excess flour.  

Add the coated oysters to the beer batter. Lift them from the batter, letting the excess batter drip off, then add them to the skillet. Cook until they are golden, about 2 minutes per side, then transfer them to paper towels to drain.  

To serve, put the oysters in the reserved shells, then top each with a bit of the mustard sauce and some of the carrot mixture. Serve either on a platter as hors d’oeuvres, or divide between 4 serving plates. Serve immediately.  

Nutrition information per serving: 200 calories; 60 calories from fat (30 percent of total calories); 7 g fat (1 g saturated; 0 g trans fats); 10 mg cholesterol; 25 g carbohydrate; 2 g fiber; 3 g sugar; 5 g protein; 430 mg sodium.

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