date:Mar 11, 2013
batter is made with beer. Why not batter my oysters with Guinness (and a bit of flour, of course), then saute them, rather than fry them?
Beer brings two wonderful qualities to a batter bubbles (which make the batter light) and alcohol (which amplifies flavor even if you dont taste the alcohol itself).
As for the sauteing, a couple years ago I learned how well it worked as a frying substitute when I used the technique on beer-battered shrimp. Turns out it works just as well on oysters. As a