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  • Writer's pictureTommy Centola

Angels on Horseback

How about a couple of appetizers or finger foods this week. This first one is a great use of oysters.

Canola oil for frying

12 slices bacon, halved crosswise

16 ounce container fresh oysters, shucked and drained

18 (4-inch) wooden skewers

1 large egg, lightly beaten

1/2 cup milk

1 tablespoon hot sauce

1 cup all-purpose flour

1/4 teaspoon kosher salt

1/4 teaspoon baking powder

In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium-high heat until a deep-fry thermometer registers 375℉.

Wrap a piece of bacon around each oyster; secure with a 4-inch wooden skewer.

in a shallow pan,. whisk together egg, milk, and hot sauce. In another shallow pan, whisk together flour, salt and baking powder. Dip oysters in egg mixture, letting excess drip off; dredge in flour mixture, shaking off excess. Carefully place oysters in hot oil. and fry until bolden brown, about 2 minutes. Let drain on paper towels. Serve with your favorite dipping sauce.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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