2 servings
12 ea FRESH, SHUCKED OYSTERS (IN A
1/4 c OYSTER LIQUOR (FROM JAR)
1 ea BAY LEAF
1 ts WORCHESTERSHIRE SAUCE
4 ea SLICES (1/2 OZ. EACH) LEAN,
1/2 c UNBLEACHED WHITE FLOUR (IN A
2 ea EGGS (BEATEN IN A SMALL BOWL
1 c BREAD CRUMBS
2 c OIL (FOR FRYING)
12 ea TOOTHPICKS (FOR WRAPPING BAC
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.
