Fried Oysters Wrapped In Bacon

Holiness and a progressively changed life are not optional. “By this we know that we have come to know him,” says John, “if we keep his commandments” (1 John 2:3). Mere profession of faith, unattended by good works, does not guarantee the reality of faith. We would do well to remember the rebuke of Jesus to those who professed their loyalty and cited their miraculous deeds: “I never knew you; depart from me, you workers of lawlessness” (Mt. 7:23).

Sam Storms

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	t	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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