CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood, Eggs |
|
Seafood |
2 |
Servings |
INGREDIENTS
12 |
|
FRESH, SHUCKED OYSTERS (IN A |
1/4 |
c |
OYSTER LIQUOR (FROM JAR) |
1 |
|
BAY LEAF |
1 |
ts |
WORCHESTERSHIRE SAUCE |
4 |
|
SLICES (1/2 OZ. EACH) LEAN, |
1/2 |
c |
UNBLEACHED WHITE FLOUR (IN A |
2 |
|
EGGS (BEATEN IN A SMALL BOWL |
1 |
c |
BREAD CRUMBS |
2 |
c |
OIL (FOR FRYING) |
12 |
|
TOOTHPICKS (FOR WRAPPING BAC |
INSTRUCTIONS
In a 1 quart saucepan, on a medium flame, poach oysters in oyster
liquor with bay leaf and Worchestershire (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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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