½ cup Guinness Stout, plus more as needed
½ cup all-purpose flour, plus more for dusting
Contact information ( * required )
Kosher salt and ground black pepper
2 tablespoons low-fat mayonnaise
2 tablespoons plain Greek yogurt
1½ tablespoons finely chopped cornichons or dill pickle
½ teaspoon prepared Colman Mustard (or the mustard of your choice)
¾ cup coarsely shredded carrots
¾ cup finely shredded cabbage (savoy or Napa preferred)
1½ tablespoons cider vinegar
Hefty pinch of granulated sugar
1 tablespoon vegetable oil
12 oysters, shucked, reserving the bottom (curvier) shell to serve
In a medium bowl, whisk together ½ cup Guinness, ½ cup flour and ¼ teaspoon salt. The batter should have the consistency of a thick pancake batter. If it is thicker than that, add additional beer. Let the batter rest 30 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise, yogurt, cornichons or pickle and mustard. Season with salt and pepper.
In another small bowl, toss together the carrots, cabbage, vinegar, sugar and a hefty pinch of salt.
In a large nonstick skillet over medium, heat the oil. Dip the oysters in the additional flour to coat them on all sides. Transfer the coated oyster to a strainer to shake gently to remove excess flour.
Add the coated oysters to the beer batter. Lift them from the batter, letting the excess batter drip off, then add them to the skillet. Cook until they are golden, about 2 minutes per side, then transfer them to paper towels to drain.
To serve, put the oysters in the reserved shells, then top each with a bit of the mustard sauce and some of the carrot mixture. Serve either on a platter as hors d'oeuvres, or divide between 4 serving plates. Serve immediately.
Nutrition values per serving: 200 calories, 7 g fat (1 g saturated), 25 g carbohydrates, 2 g fiber, 3 g sugar, 5 g protein, 10 mg cholesterol, 430 mg sodium.
Sara Moulton for The Associated Press