Bacon-Crusted Oysters

Main Course

Recipe courtesy of The P&J Oyster Cookbook

Serves 4

Ingredients: 

THE BACON BREAD CRUMBS

  • 8 slices raw bacon
  • 4 cups bread crumbs
  • 5 fresh basil leaves
  • 1 tablespoon fresh thyme leaves
  • salt and freshly ground black pepper, to taste Creole seasoning, to taste

 

THE FRIED OYSTERS

  • 16 shucked fresh oysters
  • 3 cups all-purpose flour
  • 4 tablespoons Creole seasoning, divided
  • 3 large eggs
  • 1 cup whole milk
  • the reserved bacon bread crumbs
  • the reserved bacon fat
  • salt and freshly ground black pepper, to taste
  • 3 basil leaves, cut into narrow strips
  • 1 cup microgreens
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped preserved lemon*
  • 4 tablespoons crumbled chetvert cheese 1 tablespoon minced chives, for garnish

*Available at specialty stores and some supermarkets.

Bacon-Crusted Oysters

Bacon-Crusted Oysters

Click image to enlarge

 

Method: 

 

Strain the oyster juices (the "liquor") into a container to remove grit and refrigerate or freeze for future use. Set the oysters aside. 

In a shallow bowl, combine the flour with 3 tablespoons of the Creole seasoning and mix thoroughly. In a separate bowl, make an egg wash by beating the eggs well along with the milk and the remaining tablespoon of Creole seasoning. 

Arrange the bowls containing the flour mixture, the egg mixture and the bacon bread crumbs side by side. 

Pour enough bacon fat into a heavy cast-iron pot, Dutch oven or deep fryer to cover 8 of the oysters. Set the oven temperature to 200°F. Line a baking sheet with paper towels and place it in the oven. 

Heat the fat over medium high heat to 350°F. While the fat is heating, dredge the oysters in the seasoned flour, using tongs, then in the egg wash and finally in the bread crumbs, shaking off any excess. When the fat reaches the correct temperature, fry the oysters in two batches of eight. With the tongs, drop each oyster in the hot fat and fry until golden and crispy, 1 to 2 minutes. Using a slotted spoon, transfer the first batch of oysters to the warm oven. 

After frying the second batch of oysters, remove the first batch from the oven and immediately sprinkle all 16 of them with Creole seasoning to taste. 

At serving time, arrange 4 of the oysters on each of four plates. In a small bowl, toss the basil and microgreens with the lemon juice, salt and pepper. Top each of the oysters with some of the salad. Sprinkle some of the preserved lemon on each plate. Using 1 tablespoon of chevre for each plate, top the oysters with it, then sprinkle them with chives. Serve immediately. 

 

Louisiana Recipes Weekly



 

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