date:Mar 11, 2013
rrots, tossed simply with cider vinegar, sugar and salt. The acid in this topping provides a tangy counterbalance to the breaded oyster with its creamy sauce. The whole concoction came together very nicely. A true ode to Ireland.
Fried Guinness battered oysters with mustard pickle sauce
Start to finish: 1 hour (30 minutes active)
Servings: 4
1/2 to 3/4 cup Guinness Stout
1/2 cup all-purpose flour, plus extra for dusting the oysters
Kosher salt and ground black pepper
2 tablespoons low-fat