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Frank's® RedHot®



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Servings: 12


  • 72 each Cleaned oysters
  • 3 each Bayleaf
  • 1 1/2 qts. Water
  • 2 1/4 cups Mayonnaise
  • 5 tbsp. CATTLEMEN'S® Gold Barbecue Sauce
  • 3 tbsp. FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 1/3 cup CATTLEMEN'S® Carolina Tangy Gold Barbecue Sauce
  • 3 each Eggs
  • 1 1/2 cups Milk
  • 36 each Bacon slices, blanched and cut in half
  • 3 cups Flour
  • 3 cups Breadcrumbs
  • as needed Frying oil
  • 1/3 cup Sliced scallions


  • 3.   In a shallow pan, beat eggs and whisk in milk. Wrap each oyster with 1/2 slice bacon, dredge in flour, coat with egg mixture then roll in breadcrumbs until evenly coated. Refrigerate until needed, about 15 minutes.
  • 1.  Place oysters in a steamer pot with water and bayleaf; steam until oysters open. Discard any unopened oysters. Chill and remove from shell.
  • 4.   For each serving, fry 6 oysters until golden brown. Garnish with 1/2 tbsp. sliced scallions. Serve with 2 oz. dipping sauce.
  • 2.   To make the dipping sauce, combine mayonnaise, Gold Sauce, RedHot sauce, and Carolina Tangy Gold Sauce; refrigerate until needed.