Oysters Brochette

1 doz. fresh oysters
All purpose flour
6 bacon slices, cut into 1 inch pieces
Vegetable oil
1 slice bread, toasted and cut in half lengthwise
Shredded lettuce
Tomato slices
French fries (optional)
Fresh parsley sprigs (optional)

Dredge oysters in flour; alternate with bacon on 2 wooden skewers. Deep fry in hot oil until golden brown. Drain well. Place on toast to serve. Arrange lettuce, tomato, and pickles on plate. Serve with French fries and garnish with parsley if desired.

Makes 2 servings.

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Cajun Country -- New Iberia, Louisiana