We discovered some massive oysters on our first day in Island Head Creek, QLD. Dwayne thought all his Christmases had come at once, and like a little boy eager to try out his new truck, he just had to go oyster harvesting!
Later that day, tucked away at Island Head Creek on a rainy day with nothing better to do, I decided to do some cooking. Once I had my Beef Cheek Pie Filling on the simmer and a piece of marlin curing in a gin mix, I decided to do some beer battered marlin and oysters for lunch. Yummo! (We caught the Marlin off the New South Wales coast!)
I made a simple beer batter with plain flour, beer and a pinch of salt. Cleaned the oysters and cut two marlin fillets into thick fingers. Coated the fish and oysters with the batter and deep fried them for a few minutes.
For the batter, I used:
- 1 cup self-raising flour
- 1 can beer
- 1 pinch salt and pepper
Whisk together flour and beer in a bowl until just combined. Use immediately; no need to rest it.
Add oil to a large saucepan or use a deep-fryer. Heat to medium heat to 190C (oil is ready when a cube of bread turns golden brown in 10 seconds).
Dip the oysters and fish into batter and deep-fry for 3-4 minutes or until crisp and golden. Drain on a paper towel. Repeat with remaining fish and oyster pieces, reheating the oil between batches.
I served the beer battered marlin and oysters with several dipping sauces. Sweet chilli, soy, kecap manis, cocktail sauce and a sauce of mayo, lime and capers. Delicious!
More marlin recipes?
Marlin Skewers on Green Pea Mash / Marlin Pies / Marlin Dumplings in a Spicy Broth / Pickled Marlin & Nummus
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