date:Mar 11, 2013
flour to coat them on all sides. Transfer the coated oyster to a strainer to shake gently to remove excess flour.
Add the coated oysters to the beer batter. Lift them from the batter, letting the excess batter drip off, then add them to the skillet. Cook until they are golden, about 2 minutes per side, then transfer them to paper towels to drain.
To serve, put the oysters in the reserved shells, then top each with a bit of the mustard sauce and some of the carrot mixture. Serve either on a pla