Tempura Oysters

Fried oysters are a treat, and the dipping sauce highlights their natural flavors.

Serves: 4Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 1 egg, refrigerated
  • 1 cup ice-cold water, divided
  • 1 cup flour
  • 1⁄4 tsp. black pepper
  • 1⁄4 cup low-sodium soy sauce
  • 1⁄4 cup Japanese rice wine
  • 1 tsp. freshly grated ginger
  • 12 fresh oysters
  • 4 cups oil, or as needed


  • To make tempura batter, combine the egg with 3⁄4 cup cold water. Slowly stir in the flour, adding as much of the remaining 1⁄4 cup of water as is necessary, until the batter has the thin, runny consistency of pancake batter. Add the black pepper. Do not worry about lumps of flour in the batter. For best results, use immediately.
  • To make dipping sauce mix the soy sauce, rice wine, and grated ginger. Set aside
  • Shuck the oysters, rinse in warm water, and drain thoroughly.
  • Add the oil to a heavy-bottomed sauce pan, making sure it is not more than half full. Heat the pan on a stove element over medium-high heat. Dip each oyster in the batter and then drop into the hot oil until golden brown. Drain on paper towels if desired.