Title: Fried Oysters Wrapped in Bacon
Categories: Cajun Seafood
Yield: 2 Servings
| 1 | | Dozen fresh, shucked oysters |
| | | (in a jar) |
| 1/4 | c | Oyster liquor (from jar) |
| 1 | | Bay leaf |
| 1 | ts | Worcestershire sauce |
| 4 | sl | (1/2 oz each) lean, |
| | | Raw bacon |
| 1/2 | c | Unbleached white flour |
| | | (in a small bowl) |
| 2 | | Eggs (beaten in a small |
| | | Bowl) |
| 1 | c | Bread crumbs |
| 2 | c | Oil (for frying) |
| 12 | | Toothpicks (for wrapping |
| | | 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.