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.