Fried Oysters Wrapped In Bacon Recipes

Steps:

• Heat oil in a deep fryer to 350 degrees F.
• Whisk together the buttermilk, garlic powder, paprika and hot sauce in a casserole dish. Whisk together the flour, cornmeal, salt and pepper together in a separate casserole dish.
• Add the oysters to the buttermilk and let soak. Then remove, letting the excess drip off, and dredge through the cornmeal mixture, tapping off the excess. Fry in the hot oil in batches, until golden and crisp, about 2 minutes. Remove to a paper towel-lined plate and sprinkle with salt and pepper. Serve hot with the Remoulade Sauce.
• Mix together the mayonnaise, mustard, paprika, vinegar, Worcestershire sauce and hot sauce in a small bowl until well combined. Season with salt and pepper. Serve immediately or cover with plastic wrap and refrigerate until serving.

Steps:

• Place bacon in a large skillet over medium-high heat. Cook until shrunken, but not crisp. Remove to paper towels to drain.
• Preheat the oven to 300 degrees F (150 degrees C).
• In a shallow baking dish, whisk together the sugar, soy sauce and garlic with a fork. Wrap each oyster with a piece of bacon, and secure with toothpicks. Place wrapped oysters into the dish with the sauce.
• Bake for 10 minutes in the preheated oven, until the sauce has thickened and bacon is nicely crisped at the edges.

Steps:

• Whisk rice flour, salt, and cayenne in a medium bowl. Toss oysters in flour mixture to coat well, then top with a thin layer of dredge (make sure that none of the oysters are peeking out). Cover with plastic wrap and chill in dredge until ready to fry.
• Cook bacon in a large skillet, preferably cast iron, over medium-low, stirring occasionally, until bacon is browned and crisp, 12-15 minutes. Transfer bacon to a small bowl with a slotted spoon.
• Pour half of bacon fat into a small heatproof bowl or measuring cup and set aside. Add 1/2 cup butter to drippings in skillet and heat over medium-high. As soon as butter is foaming, remove half of oysters from dredge and shake off any excess. Add to skillet along with 3 garlic cloves and cook, gently shaking skillet to baste oysters with fat and turning oysters occasionally, until golden brown and crisp all over, about 5 minutes. Using a slotted spoon, transfer oysters and garlic to paper towels and let drain.
• Pour off fat in skillet; discard. Wipe out skillet and return to medium-high. Heat remaining 1/2 cup butter and reserved bacon fat in skillet. As soon as butter is foaming, repeat process with remaining oysters and garlic. Transfer to paper towels and let drain.
• Cook sage in same skillet just until crisp, about 30 seconds. Transfer to paper towels.
• Arrange oysters and garlic on a platter and top with fried sage and bacon. Serve with mustard.
• Do Ahead
• Oysters can be dredged 4 hours ahead. Keep chilled.

Steps:

• Combine first 3 ingredients in a shallow dish.
• Dredge oysters in flour mixture.
• Wrap each oyster with a bacon piece, and secure with a wooden pick.
• Pour peanut oil to 1 inch deep in a cast iron skillet or dutch oven.
• Heat to 350 degrees.
• Fry oysters in batches 2 1/2 to 3 minutes or until bacon is cooked.
• Drain on paper towels and serve immediatly.

Steps:

• In a 1-quart saucepan over medium heat, poach oysters in oyster liquor with bay leaf and Worcestershire sauce (about 2 minutes, until the edges of the oysters curl).
• Remove oysters from liquid and set aside.
• Discard liquid.
• 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 breadcrumbs.
• Heat oil in a 9-inch skillet.
• When oil smokes, reduce heat and fry oysters for 5 minutes.
• Serve immediately.

Steps:

• Preheat a wood-fired or regular oven to 400 degrees F. Fill a 14-inch cast-iron pan with the rock salt.
• Shuck the oysters, keeping them in their bottom shells, then lay them on the rock salt, using care to save as much of the oyster liquor as possible. Place the entire pan in the oven and cook until the oysters are just set, 5 to 6 minutes.
• Meanwhile, add the bacon to a medium cast-iron pan, then set over medium-high heat. Cook the bacon until the fat has rendered out and the bacon begins to crisp, about 5 minutes. Add the onions to the pan and turn the heat down to medium-low. Sweat the onions until they have begun to soften, 3 to 5 minutes. Turn off the heat and add the mustard, then slowly add the vinegar, stirring. (You will want to stir and swirl the pan as you add the liquid, to help emulsify the mustard and vinegar into the bacon fat.) Add the watercress and stir the mixture to combine and wilt the cress.
• Remove the oysters from the oven. Evenly divide and top each oyster with the bacon vinaigrette.

Steps:

• 1. Shell oysters. Mince ginger root then combine with soy sauce andsherry. Add to oysters and let stand 15 minutes, turning occasionally.Drain, discarding marinade.2. Meanwhile crush nutmeats almost to a powder. Cut each bacon stripcrosswise in 4 sections. Sliver smoked ham. Cut scallion stalks in 1/2-inchsections.3. Dip each oyster in crushed nutmeats then top with a few ham slivers anda piece of scallion. Wrap oysters in bacon sections.4. Beat egg lightly and blend to a batter with flour, salt and pepper. Dipwrapped oysters in batter to coat.5. Meanwhile heat oil. Add oysters, a few at a time, and deep-fry untilcrisp and golden. Drain on paper toweling.6. Arrange on a bed of shredded lettuce. Garnish with lemon wedges andChinese parsley. VARIATION: For the smoked ham, substitute Chinese sausage