This is a great dish for people who only eat Fried Oysters, which my wife is one of them. The addition of the bacon and lemon butter elevated this dish way above the plain fried oyster.
9 strips thin sliced Bacon
18 large Oysters
2 whole Eggs
1 cup Milk
2 cups Yellow Corn Flour
1 tablespoon Salt
1 teaspoon Cayenne Pepper
1 teaspoon Black Pepper
1 teaspoon White Pepper
1 teaspoon Granulated Garlic
2 quarts Canola Oil for frying
Lay out bacon strips on a sheet pan and place in 325 degree oven for 5 minutes or until about half-way cooked. Remove strips from pan and place on a towel to drain excess oil. Cut bacon strips in half and wrap each oyster with 1 half-piece of bacon. Secure with a toothpick. In a small bowl, mix the eggs and milk. In a separate bowl, add the corn flour and season with salt, peppers and garlic. Dredge oysters in egg wash, then lightly coat with seasoned corn flour. In a 4 quart pan or deep fryer, heat oil between 325 and 350 degrees. Slowly drop oysters and fry for 3 to 4 minutes, until crispy. Do not attempt to cook too many oysters at one time, , because the oil will cool down and the oysters will become greasy. Remove oysters from pot and place on a towel to drain excess oil.
Lemon Butter
1 cup White Wine
Juice of 1 Lemon
1/2 pound (2 sticks) cold Butter, cut into chips
1 teaspoon Salt
1 teaspoon White Pepper
Place white wine and lemon juice in a small sauce pan and simmer until reduced to 1/4 cup. Lower heat and slowly add the butter chips, a few at a time, stirring constantly until all butter is dissolved. Remove butter sauce from heat and season with salt and pepper. Place butter sauce on plate and serve with bacon wrapped oysters.
Enjoy!!!
Good Cooking, Good Eating and Good Living!
