Another in our series for Smith Journal.
This time we went on a bit of a winter road trip to Bruny Island to grab some oysters from a mates farm to make cider battered oysters.
1 cup of apple cider (I used quite a dry one)
1 cup of flour
Canola oil for frying
To make the batter, combine flour and cider into a runny paste and refrigerate for one hour.
Fill a medium sized pot with oil and heat until 180 degrees Celsius or just before it starts to smoke (you want it nice and hot).
Dip the oysters in the batter and fry until golden.
Season and serve.