Fried oysters wrapped in bacon

Yield: 2 servings

Measure Ingredient
1 \N Dozen fresh, shucked oysters
\N \N (in a jar)
¼ cup Oyster liquor (from jar)
1 \N Bay leaf
1 teaspoon Worcestershire sauce
4 slices (1/2 oz each) lean,
\N \N Raw bacon
½ cup Unbleached white flour
\N \N (in a small bowl)
2 \N Eggs (beaten in a small
\N \N Bowl)
1 cup Bread crumbs
2 cups Oil (for frying)
12 \N Toothpicks (for wrapping
\N \N Bacon)

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.

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