Oysters en brouchette
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | Shucked oysters | |
| Essence | ||
| 12 | slices | Bacon, cut in half and at |
| Room temperature | ||
| 1 | cup | All-purpose four |
| Vegetable oil for frying | ||
Directions
Preheat the oil. With paper towels, pat the oysters dry. Season the oysters with Essence and salt and pepper. Wrap each oyster with a piece of bacon. Using a toothpick, secure the bacon and oyster together. In a mixing bowl, season the flour with Essence. Toss the oysters, a couple at a time, in the seasoned flour, coating each side completely. Shake off the excess flour and gently place half of the oysters in the hot oil. Fry the oysters until golden brown, about 3 to 4 minutes. Remove the oysters from the oil and drain on a paper-lined plate. Season the hot oysters with Essence. Repeat the process until all of the oysters are fried. Serve the oysters hot with the Remoulade Sauce.
Yield: 8 to 12 appetizer servings EMERIL LIVE SHOW #EMIBO2 SUPERBOWL BUFFET PARTY