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Oysters Oh Yes! Guinness Battered Fried Oysters

Oysters Oh Yes! Guinness Battered Fried Oysters

With St. Patrick’s Day celebrations on the calendar, it’s time to wow your guests with a fun and delicious take on fried oysters. 


- 24 fresh oysters, shucked and drained

- 1 cup all-purpose flour

- 1 cup Guinness stout (room temperature)

- 1 teaspoon baking powder

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- Vegetable oil, for frying

- Lemon wedges, for serving

- Fresh parsley, chopped (for garnish)


  1. Prepare the Oysters:

 We recommend using our Bayman’s Bounty shucked oysters. Simply drain the jar and pat the oysters dry to get started.

  1. Create the Guinness Batter:

 In a mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper. Gradually pour in the Guinness stout, whisking continuously to form a smooth batter. Allow the batter to rest for about 15 minutes, allowing the flavors to meld.

  1. Heat the Oil:

 In a heavy-bottomed pot or deep fryer, heat enough vegetable oil to submerge the oysters to 350°F (175°C).

  1. Coat the Oysters:

Take each shucked oyster and dip it into the Guinness batter, ensuring it is evenly coated. Allow any excess batter to drip off before gently placing it into the hot oil. Work in batches to avoid overcrowding the pot.

  1. Fry to Perfection:

Fry the battered oysters for 2-3 minutes or until they turn golden brown and crispy. Use a slotted spoon to carefully remove them from the oil and place them on a plate lined with paper towels to absorb any excess oil.

  1. Repeat the Process:

Continue the battering and frying process until all the oysters are cooked, ensuring each batch gets its turn to achieve a perfect golden crunch.

  1. Serve and Garnish:

Arrange the Guinness battered oysters on a serving platter. Squeeze fresh lemon wedges over the top for a zesty kick. Garnish with chopped fresh parsley to add a burst of color and freshness.

  1. Enjoy Immediately:

Guinness battered oysters are best enjoyed immediately while they are hot and crispy. Serve them as a delightful appetizer at your next gathering or as a unique twist to your seafood dinner.

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