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Crumbed Oysters Served with Hollandaise

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  • Ready in: 40 minutes
  • Serves: 6
  • Complexity: very easy
  • Origin: Starters
Crumbed Oysters Served with Hollandaise


  • 2 Dozen Fresh Oysters Shucked
  • 4 Whole eggs
  • 2 Cups fresh bread crumbs
  • 2 Cups cake flour
  • 24 Whole button mushrooms (4cm diam)
  • salt & freshly ground black pepper to taste
  • Fresh asparagus spears (cooked)


  1. Shuck the oysters, which is easier said than done. Remove any shell or sand pieces with a small knife. Do not wash oysters - you then remove all the wonderful taste of the sea , as well as many of the nutrients, including zinc. Hold oysters upright whilst shucking, so as to avoid losing any of the juices.
  2. With a melon baller, hollow out a white button mushroom in the centre. Now pop the raw oyster into the hollowed centre, season lightly with salt and pepper. Remember FEB - flour, eggs, breadcrumbs. Roll the oyster-filled mushroom in flour, then into the lightly beaten eggs, and finally roll it in the breadcrumbs, dusting off any excess crumbs.
  3. Place gently into a wire fryer basket , or sieve , and deep fry in hot oil for one minute only.
  4. Remove cooked oysters from heat, drain on paper towel and serve immediately with the prepared Hollandaise sauce (recipe included).
  5. Garnish with freshly chopped chives and serve along with freshly cooked hot asparagus spears - oysters, hollandaise& asparagus - a deadly combination!!