Oysters En Brochette
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This could easily qualify as an entree with accompanying vegetable, starch, and salad . . . 

 

 

  • 16 strips bacon, cut in half
  • 32 oysters, large, raw, and fresh
  • 8 6” wooden skewers
  • 1 large egg, well beaten
  • ¾ cup milk
  • 1 tsp Tabasco sauce
  • 1 tsp salt
  • 1 tsp black pepper
  • All purpose flour for rolling brochettes
  • Cooking oil for deep frying
  • 16 toasted bread points
  • 8 fresh lemon wedges
  1. Fry bacon until lightly browned, not crisp
  2. Alternate 4 oysters and 4 half strips of folded bacon on each of the wooden skewers
  3. Make a light egg batter with egg, milk, Tabasco, salt and pepper
  4. Dip each brochette into egg batter and roll in flour
  5. Deep fry brochettes in 350° oil until they are golden brown, about 5-7 minutes
  6. Serve on top of 2 toast points and garnish with lemon wedge

Don’t batter brochettes until ready to fry