Mahurangi oysters in kombucha batter with kimchi mayo

Hand-raised in the unspoilt waters of Mahurangi Harbour, these oysters are firm to the bite with sweet, clean rockmelon flavours and just a hint of creaminess. With oysters, I prefer my batter barely there – a crisp coating that is easily shattered. The batter is enough for 2 dozen oysters.

Ingredients

24 Mahurangi Oysters shucked
oil for deep-frying
flour for dredging
100 g kimchi
300 g Japanese mayonnaise

Kombucha Batter

1 cup self-raising flour
1 cup cornflour
splash of oil this gives your batter a lovely shine
pinch salt
350 ml Daily Organics kombucha

Instructions

Mix all the batter ingredients together lightly then pour through a fine sieve.
Set aside for 30 minutes and keep cold (refrigerate) until ready to use.
Heat the oil to 180 ̊C (a few droplets of batter should turn golden in a few seconds).
Dredge the oysters in the flour then dip them into the batter.
Using tongs, lower the oysters into the hot oil and leave them to fry for a couple of minutes, until the batter starts to turn gold (you may need to do this in batches).
Lift them carefully onto a plate lined with absorbent kitchen paper and sprinkle with salt.
Purée the kimchi in a food processor until smooth.
Transfer to a mixing bowl, add the mayonnaise, and whisk together.
Serve battered oysters with kimchi mayo on the side.

Notes

Thanks to Martin Bosley and Cuisine Magazine.