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.

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