This beer batter, fried oyster recipe is topped with an easy, bacon hollandaise sauce!
12 raw oysters, shucked
For the Beer Batter
- 1 cup of flour
- 1 cup of beer
- 1 t. Old Bay seasoning
- 1/2 t. salt
- 1 t. hot sauce
- 1 egg
- fresh pepper
For the hollandaise
- 1 packet of store bought Hollandaise sauce
- 1 cup of milk
- 1/4 cup of butter
- 5 slices of bacon, cooked and chopped finely
- 1 tablespoon prepared horseradish
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon cayenne pepper
- Heat up canola oil or vegetable oil in a large pot filling the oil no more than halfway up the side. Next make the beer batter, add all the ingredients to a medium sized bowl and whisk to combine. The beer batter needs to sit for about 15 minutes before you start frying.
- While you’re waiting, start the hollandaise. Follow the directions on the packet to make the sauce, using the milk and the butter, then add in the chopped bacon pieces and the remaining ingredients, stir and keep warm.
- Fry the oysters in the oil for 3 minutes until golden brown, drain on a paper towel.
- Serve the oysters with some of the hollandaise sauce on top and also some on the side for dipping.
The beer batter in this recipe will coat at least 2 dozen oysters, so you can easily double or even triple the amount of oysters that you need.
- Category: Appetizers
- Method: Deep Fry
- Cuisine: American
Keywords: fried oysters, oyster recipe, bacon hollandaise sauce, appetizer recipes, seafood appetizers