24 oysters
oil for deep-frying
flour for dredging
100g kimchi
300g Japanese mayonnaise
1 cup self-raising flour
1 cup cornflour
splash of oil (this gives your batter a lovely shine)
pinch salt
350ml Daily Organics kombucha

Hand-raised in the unspoilt waters of Mahurangi Harbour, these oysters are firm to the bite with sweet, clean rockmelon flavours and just a hint of creaminess. With oysters, I prefer my batter barely there – a crisp coating that is easily shattered. The batter is enough for 2 dozen oysters.

View the recipe collection here


1.Mix all the batter ingredients together lightly then pour through a fine sieve.
2.Set aside for 30 minutes and keep cold (refrigerate) until ready to use.
3.Heat the oil to 180 ̊C (a few droplets of batter should turn golden in a few seconds).
4.Dredge the oysters in the flour then dip them into the batter.
5.Using tongs, lower the oyers into the hot oil and leave them to fry for a couple of minutes, until the batter starts to turn gold (you may need to do this in batches).
6.Lift them carefully onto a plate lined with absorbent kitchen paper and sprinkle with salt.
7.Purée the kimchi in a food processor until smooth.
8.Transfer to a mixing bowl, add the mayonnaise and whisk together.
9.Serve battered oysters with kimchi mayo on the side.

Photography Amber-Jayne Bain

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