Oysters en Brochette
Updated: Jan 4
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.
1 pound Bacon cut into 3-inch strips
4 wooden Skewers (6 inch) soaked in water
2 cups Seafood Breading
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.
2 slightly beaten Eggs
1 cup Milk
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
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.