Oyster Tempura

Step 1

Pat the oysters dry with paper towels by gently pressing each one, which removes excess liquid so the batter adheres evenly.

Step 2

Pour the vegetable oil into a heavy-bottomed pot until it reaches 2 inches deep, then insert a deep-fry or candy thermometer so the bulb sits in the center without touching the bottom.

Step 3

Set the pot over medium-high heat and warm the oil until the thermometer reads 350°F, about 8–10 minutes; you'll see shimmer and slight movement on the surface.

Step 4

Pour the flour and salt into a medium bowl, then add the ice-cold water all at once and stir with chopsticks or a fork just until barely combined—the batter should look lumpy and uneven, not smooth.

Step 5

Dip one oyster into the batter, lift it out with chopsticks or a fork, and let excess batter drip back into the bowl for 2 seconds.

Step 6

Gently lower the battered oyster into the hot oil, keeping your hand above the surface to avoid splashes; it should sizzle immediately.

Step 7

Repeat dipping and frying with 3–4 more oysters at a time, working in small batches so the oil stays hot and you can track each piece.

Step 8

Fry each batch until the batter turns golden-brown and crispy, about 90 seconds; the oyster should jiggle slightly when nudged with chopsticks.

Step 9

Remove the cooked oysters with a slotted spoon and place them on a paper towel–lined plate to drain, then repeat batching until all 12 oysters are fried.

Step 10

Arrange the warm oyster tempura on a small plate and place a small bowl of dipping sauce to the side.