Ceviche of Swordfish with Oyster Beignet

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About

Ingredients

Oyster Beignets (Makes 4 beignets)

  • 60g Plain flour, sieved
  • 15ml Cold water
  • 55

Method

Prepare the first stage of the batter for the beignets: Whisk together the flour, water, warm beer, olive oil and egg yolk to form a smooth batter. Clean down the sides of the bowl and cover with cling-film to prevent a skin forming. Allow the batter to stand at room temperature for 1 hour.

Shuck the oysters, removing them from their shells and refrigerate until ready to use.

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