Fried oysters wrapped in bacon
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Dozen fresh, shucked oysters | |
| (in a jar) | ||
| ¼ | cup | Oyster liquor (from jar) |
| 1 | Bay leaf | |
| 1 | teaspoon | Worcestershire sauce |
| 4 | slices | (1/2 oz each) lean, |
| Raw bacon | ||
| ½ | cup | Unbleached white flour |
| (in a small bowl) | ||
| 2 | Eggs (beaten in a small | |
| Bowl) | ||
| 1 | cup | Bread crumbs |
| 2 | cups | Oil (for frying) |
| 12 | Toothpicks (for wrapping | |
| Bacon) | ||
Directions
In a 1 quart saucepan, on a medium flame, poach oysters in oyster liquor with bay leaf and Worcestershire (about 2 minutes, until the edges of the oysters curl). Remove oysters from liquor and set aside. Discard liquor. Cut bacon strips in thirds. Wrap each oyster with bacon and fasten with a toothpick. Roll in flour, dip in eggs, and then roll in bread crumbs. Heat oil in a 9 inch skillet. When oil smokes, reduce heat and fry oysters for 5 minutes. Drain on paper bag and serve immediately. Yields 12 oysters.