Tempura Oysters with Sweet Chilli Sauce

Tempura Oysters with Sweet Chilli Sauce
Fishboxer Emma Mykytyn from Glasgow










  • 6 x oysters
  • 500ml vegetable oil for deep frying
  • 5 tbsp plain or tempura flour
  • 1 x 500ml bottle of sparkling water
  • ¼ tsp salt
  • 1 tsp sea salt
  • 1 x 190ml bottle of sweet chilli sauce



















  1.  Shuck the oysters using your Fishbox oyster information sheet.
  2.  Place the oil into a deep, heavy-bottomed saucepan and heat to 190°C.
  3.  Combine the flour and salt in a large bowl and whisk in enough sparkling water to make a batter with the consistency of double cream.
  4.  Dip the oysters into the batter, shaking off any excess, then place them into the hot oil.
  5.  Deep fry for 3 to 4 minutes or until golden brown.
  6.  Remove from the oil with a slotted spoon and place on kitchen paper to remove the excess oil,
  7.   Sprinkle with sea salt and serve with sweet chilli sauce.