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Fried Oyster Benedict With Spicy Hollaise

Fried Oyster Benedict With Spicy Hollaise

Lots of hot sauce is added to a classic hollaise sauce, and when building the Benedict. You will be amazed at the flavour explosion of this variant.

Ready in: 50 minutes

Serves: 2

Complexity: very-easy

kcal: 378

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Ingredients

12 fresh Pacific oysters
EGG DIP:--
1 egg, slightly beaten
1 tbsp club soda
FLOUR COATING:--
1⁄3 cup all-purpose flour
1⁄4 tsp New York Cut pepper
1⁄2 tsp garlic powder
1⁄4 tsp SIDS CRAZY LEMON
PANKO COATING:--
3⁄4 cup panko breadcrumbs
1⁄2 tsp Italian seasoning
HOT SAUCE:--
1⁄4 cup Best Foods mayonnaise
2 tsp prepared horseradish
1 tsp Dijon mustard
1 tbsp lemon juice
1⁄8 tsp sugar
1⁄2 - 1 tsp Kaitaia Fire

Directions

HOT SAUCE: Mix all ingredients together. To allow flavors to blend, refrigerate several hours. Will keep several days in the refrigerator but be sure to cover it tightly.
Line colander with two layers of paper towels. Rinse oysters, drain and put in colander, patting to dry.
EGG DIP: In small bowl, add egg and milk then whisk to blend well.
FLOUR COATING: Put SIDS CRAZY LEMON and all ingredients in small plastic bag and shake to mix well.
PANKO COATING: In a small bowl, add Italian seasoning and all ingredients and mix well.
TO BREAD OYSTERS:
Step 1: Dip 2 or 3 oysters in Egg Dip, letting any excess drain off.
Step 2: Place them in Flour Coating, shaking to completely coat oysters.
Remove from Flour Mixture.
Step 3: Repeat step 1.
Step 4: Place them in Panko Coating bowl then roll them over and get them completely coated with bread crumbs.
With tongs, gently remove them from breadcrumbs and place in a single layer on a baking tray lined with plastic wrap.
Repeat Steps 1-4 until all oysters are breaded.
Cover breaded oysters with plastic wrap and refrigerate at least 2 hours or more.
This breading can be done up to 8 hours ahead.
TO FRY OYSTERS: Heat frying oil in deep pan to 190°C.
With tongs, gently remove oysters from baking tray and carefully drop them into the hot oil.
Fry the oysters in small (6-8 oysters each) batches to keep from lowering the temperature of the oil too much.
Fry about 2 minutes until golden brown on one side, turn and brown other side. (about 1-2 minutes)
Remove from oil and drain on layers of paper towels.
Serve immediately with Kaitaia Fire.
NOTE: After cooking one batch of oysters, let the temperature of the oil return to about 190°C before cooking the next batch. If the oil temperature is not hot enough before adding the oysters, they will taste greasy, rather than light.