Oysters en Brochette

Step 1

Soak wooden skewers in water for 20 minutes or use metal. Continue prep as they are soaking.

Step 2

Blanch the bacon for 3 minutes in boiling water to pre-cook. Drain, pat dry with paper towels and cut in half crosswise.

Step 3

Start the lemon sauce by melting butter in a saucepan and adding the wine, lemon juice and minced garlic. Bring to a boil, reduce to a low simmer and cook until slightly reduced, about 10 minutes. Stir in a dash of Worcestershire and set aside.

Step 4

Meanwhile, heat oil in a deep skillet or fryer to 375 degrees F.

Step 5

Beat together eggs and buttermilk.

Step 6

Drain oysters, reserving oyster liquor for another use and pat oysters dry with paper towels. Divide oysters among the number of skewers you want to make.

Step 7

Wrap a piece of bacon around oyster and thread on skewer, spearing through the first half of the bacon, then the oyster and the other half of bacon. Assemble on skewers with oysters according to desired servings, leaving a little space between each oyster to fully coat with dredge.

Step 8

Combine salt, pepper and Cajun seasoning; season oysters on both sides with mixture, then dredge in flour.

Step 9

Dip skewers again in egg wash and dredge again in flour.

Step 10

Fry oyster skewers, in batches to avoid overcrowding in skillet or fryer, for about 3 to 5 minutes, or until golden brown and crisp, using tongs to turn halfway. Drain on a rack over paper towels.

Step 11

Place a swirl of lemon butter sauce on each plate and top with toast points, oyster skewers and garnish with a sprinkle of parsley. Add lemon wedges on the side and serve immediately.

Step 12

Grab one end of a skewer with the tip of a napkin and use a fork to push the oysters and bacon off of the skewers.