Oysters En Brouchette Recipe - Cooking Index
Oysters En Brouchette Recipe - Cooking Index
| 24 | Shucked oysters | |
| Emeril's Essence - see * Note | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 12 | Bacon slices - cut in half, | |
| And at room temperature | ||
| 1 cup | 237ml | All-purpose four |
| Vegetable oil - for frying | ||
| Remoulade Sauce I - see * Note |
* Note: See the "Emeril's Essence Information" and "Remoulade Sauce I"recipes which are included in this collection.
Preheat the oil. With paper towels, pat the oysters dry. Season the oysters with Emeril's Essence and salt and pepper. Wrap each oyster with a piece of bacon. Using a toothpick, secure the bacon and oyster together.
In a mixing bowl, season the flour with Essence. Toss the oysters, a couple at a time, in the seasoned flour, coating each side completely. Shake off the excess flour and gently place half of the oysters in the hot oil. Fry the oysters until golden brown, about 3 to 4 minutes. Remove the oysters from the oil and drain on a paper-lined plate. Season the hot oysters with Essence. Repeat the process until all of the oysters are fried. Serve the oysters hot with the Remoulade Sauce.
This recipe yields 8 to 12 appetizer servings.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B02 broadcast 01-20-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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