3 tbsp self-raising flour
1 handful carrageen moss, soaked overnight in cold water
2 spring onions, halved and finely chopped
1/2 tbsp cider vinegar
2 rock oysters, shucked and shells reserved
vegetable or corn oil, for deep frying
Mix the stout and flour together with enough water to make a light batter. Season with salt and pepper. Blanch the soaked carrageen moss in boiling water for 30 seconds and drain. Mix the spring onions with the carrageen moss and cider vinegar and season. Spoon into the empty oyster shells. Heat about 8cm oil to 160-180C in a large thick bottomed saucepan or electric deep-fat fryer. Dip the oysters into the batter and fry in the hot oil for about a minute until crisp. Remove with a slotted spoon and drain on kitchen paper. Serve at once on the carrageen beds.