Preheat the fryer. In a mixing bowl, whisk
, flour, cornstarch, soda water and salt. Blend until smooth. Let the batter
sit for 10 minutes, to rest. Season the oysters with salt and pepper. Dredge
the oysters in the flour, tapping off any excess flour. Dip the oysters in the tempura
batter, letting the excess drip off. Then place the dipped oysters in the hot oil, fry
until slightly golden, about 2 minutes. Remove the oysters from the oil and drain
on a paper-lined plate.
Season the oysters with salt and pepper.