 |
| Image via Wikipedia |
Fried Oysters on the Half Shell with Bacon Horseradish Hollandaise
From: Mr. B's Bistro
Yield: Serves 4
Ingredients:
1 lb shucked oysters (1 pint)
2/3 cup Crystal hot sauce
1 large egg, lightly beaten
canola oil for frying
For 3-2-1 breading:
¾ cup all-purpose flour
1/2 cup corn flour
1/2 cup cornstarch
1/4 cup cornmeal
1 tsp kosher salt
¾ tsp granulated onion
¾ tsp granulated garlic
¾ tsp paprika
½ tsp chili powder
½ tsp white pepper
rock salt for serving
2 dozen oyster shells
1/2 cup bacon horseradish hollandaise sauce
Directions:
Drain oysters and toss with Crystal and egg. Marinate oysters, chilled and covered, 2 hours and up to overnight.
In a deep heavy saucepan heat about 2 inches oil until it registers 350 degrees on a deep-fat thermometer.
Make 3-2-1 breading: In a large bowl combine all ingredients.
Toss oysters in breading, shaking off excess, and fry in batches of 6 until golden brown, about one and a half minutes, making sure oil returns to 350 degrees before adding more oysters. Drain on paper towels and season with salt.
To serve arrange rock salt on 4 plates. Arrange oysters on half shells and place over salt. Top each oyster with a teaspoon of hollandaise
