Jersey Royal Potato and Jersey Oyster Tempura with Soy Dipping Sauce

Light and crispy tempura featuring the unique flavor of Jersey Royal potatoes and fresh Jersey oysters, complemented by a savory soy dipping sauce. This snack highlights the best of Jersey's local produce.

Prep Time

20 minutes

Total Time

35 minutes

Calories

650

Level

Medium

Yields

4 servings

Cost

£8.16

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

500gJersey Royal potatoes(Thinly sliced into 1/8-inch rounds using a mandoline or sharp knife)

£2.50

12Fresh Jersey oysters(Shucked, liquor reserved for dipping sauce)

£24.00

1cupAll-purpose flour(For dusting)

£0.20

1cupIce-cold sparkling water

£0.15

1Egg yolk(From a Jersey hen (if possible!))

£0.30

0.5cupAll-purpose flour(For tempura batter)

£0.20

0.3cupCornstarch(For tempura batter, adds crispness)

£0.15

4cupsVegetable oil(For deep frying)

£2.50

0.3cupSoy sauce

£0.25

2tablespoonsMirin

£0.30

1tablespoonSake (optional)

£0.50

1teaspoonFresh ginger(Grated)

£0.10

2Scallions(Finely chopped, for garnish)

£0.50

2tablespoonsReserved oyster liquor

£0.30

1tablespoonJersey Butter(Melted, adds richness to tempura batter)

£0.25

0.3cupDaikon radish(Grated, optional for dipping sauce)

£0.40

To tasteSea salt(For seasoning)

£0.05

Total Cost

£32.65

£8.16 per serving

The Method

1
Prepare the soy dipping sauce: In a small saucepan, combine soy sauce, mirin, sake (if using), and oyster liquor. Simmer over low heat for 5 minutes. Remove from heat and stir in grated ginger. Set aside and keep warm. Garnish with grated daikon radish, if desired.
2
Prepare the potatoes: Rinse the sliced Jersey Royal potatoes under cold water to remove excess starch. Pat completely dry with paper towels. This step is crucial for achieving crispy tempura.
3
Prepare the oysters: Gently pat the shucked Jersey oysters dry with paper towels.
4
Prepare the tempura batter: In a medium bowl, whisk together ice-cold sparkling water, egg yolk, melted Jersey butter, all-purpose flour (1/2 cup), and cornstarch until just combined. Do not overmix; some lumps are okay. Keep the batter very cold by placing the bowl over a bowl of ice.
5
Heat the oil: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Use a thermometer to ensure the oil temperature is accurate.
6
Dust the ingredients: Lightly dust the potato slices and oysters with all-purpose flour (1 cup). Shake off any excess.
7
Tempura time: Dip the floured potato slices and oysters into the cold tempura batter, ensuring they are fully coated. Let any excess batter drip off.
8
Fry the tempura: Carefully lower the battered potato slices and oysters into the hot oil, a few pieces at a time, to avoid overcrowding. Fry for 2-3 minutes per side, or until golden brown and crispy.
9
Drain and season: Remove the tempura from the oil with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Season immediately with sea salt.
10
Serve immediately: Serve the Jersey Royal potato and Jersey oyster tempura hot with the warm soy dipping sauce and chopped scallions.

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My Notes

Nutrition Information

Nutrition per serving (350g)

650 kcal / 2720 kJ

Carbs

65g

25% of RDA

Fat

35g

50% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

10 g

11% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Keep the tempura batter cold throughout the cooking process for the best results. The colder the batter, the crispier the tempura.

Do not overcrowd the fryer; fry in batches to maintain the oil temperature and prevent the tempura from becoming soggy.

Serve immediately for the ultimate crispy texture.

For extra crispiness, you can double fry the tempura. Fry once for a shorter time, drain, then fry again for a shorter time just before serving.

If you can't find Jersey oysters, substitute with other high-quality, fresh oysters.

Cooking Equipment

Deep fryer or large pot

Slotted spoon

Mixing bowls

Wire rack

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Keep the tempura batter cold throughout the cooking process for the best results. The colder the batter, the crispier the tempura.

Do not overcrowd the fryer; fry in batches to maintain the oil temperature and prevent the tempura from becoming soggy.

Serve immediately for the ultimate crispy texture.

For extra crispiness, you can double fry the tempura. Fry once for a shorter time, drain, then fry again for a shorter time just before serving.

If you can't find Jersey oysters, substitute with other high-quality, fresh oysters.

Jersey Royal Potato and Jersey Oyster Tempura with Soy Dipping Sauce

Ingredients

The Method