top of page
  • Writer's pictureTommy Centola

Oysters en Brochette

Updated: Mar 21, 2021

In my opinion, Galatoire’s Restaurant, on Bourbon Street in the

French Quarter, prepares this dish better than any other restaurant.

The pairing of oysters with bacon is a match made in heaven. Topped

with a meuniere sauce, this is a great way to start any meal.

24 Oysters

1 pound Bacon cut into 3-inch strips

4 wooden Skewers (6 inch) soaked in water

2 cups Seafood Breading

Egg Wash

Preheat deep fryer to 375 degrees. Place one piece of bacon on the

skewer and follow it with an oyster. Continue this process until there

are 6 oysters on the skewer and there are bacon strips on both ends.

Dip the skewer in the egg wash. Drain, and then dredge them in the

breading, shaking off the excess. Fry for 2-3 minutes or until golden

brown. Drain on a paper towel. Top with Meuniere sauce and serve.

Egg Wash

2 slightly beaten Eggs

1 cup Milk

Mix together.

Seafood Breading

3 pounds Corn Flour

3 tablespoons Salt

2 tablespoons Black Pepper

1 tablespoon Cayenne

1 tablespoon Paprika

2 teaspoons Old Bay Seasoning

1 tablespoon Granulated Garlic

Mix well. Store in an airtight container. It will hold for 3


Meuniere Sauce

2 sticks Butter

2 tablespoons Lemon Juice

2 teaspoons Worcestershire Sauce

In a small saucepan over low heat, melt butter until it stops bubbling

and the milk solids at the bottom of the pan begin to brown. Carefully

add the lemon juice and Worcestershire sauce; the butter will foam.

Cook until the foam subsides.


8 views0 comments

Recent Posts

See All


bottom of page