After my recent trip to the NYY Steak house at Yankee Stadium, I was craving some more fried oysters.
Oysters are always something that I have when I’m out at a restaurant but I never seem to make them at home.
So today I thought I’d change that and make myself some fried oysters.
I say “myself” because no one else in the house will eat them. Strange, but true.
I drove to a seafood market about a half an hour from my house to get fresh oysters. I was pretty surprised to find out that oysters really aren’t all that expensive. They were about a buck an oyster. Not bad I thought, especially since I only need a dozen.
Then onto the grocery store for the rest of the ingredients. I wanted to do a bacon-horsradish hollandaise sauce like they have at Yankee Stadium because the spicy horseradish goes so well with the deep fried oyster. And bacon is just good with anything.
Do I really want to make the hollandaise from scratch? I know it’s not too hard but I’m standing right in front of the Knorr Hollandaise packets…
In the basket they go.
Grab some bacon, horseradish, and lemons and I’m done.
Please feel free to make your own hollandaise sauce but I’ll tell you, using a packet and fixing it up a bit tastes just as good. I actually think it tasted better than the sauce I had at Yankee Stadium and I’m pretty sure theirs was from scratch.
Make up the hollandaise sauce in a small pan. Then fry up a few slices of bacon, chop them up finely and add to the pan.
Add in 1 T. of horseradish, or more if you like it really spicy, a tablespoon of fresh lemon juice and it’s done.
Next I threw together a quick beer batter, dip the oysters in and start frying.
The oysters only take about 3 minutes, you don’t want them too cooked through.
Serve the fried oysters with a spoonful of the bacon-horseradsih hollandaise on top and some more bacon bits and parsley.
All you need now is a squeeze of lemon and a cold beer. Or two.Print
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 Knorr hollandaise sauce
- 1 cup of milk
- 1/4 cup of butter
- 5 slices of bacon, cooked and chopped finely
- 1 T. Horseradish
- 1 T. lemon juice
- 1 t. worcestershire sauce
- 1/4 t. cayenne pepper
12 raw oysters, shucked
- 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 15-20 minutes before you start frying.
- While your 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.