12 Fresh, shucked oysters
1/4 c Oyster liquor; from jar
1 Bay leaf
1 ts Worchestershire sauce
4 sl Lean bacon (1/2 oz ea)
1/2 c Unbleached white flour
2 Eggs; beaten in a small bowl
1 c Bread crumbs
2 c Oil; for frying
12 Toothpicks; for wrapping bacon
In a 1 qt saucepan, on a medium flame, poach oysters in oyster
liquor with bay leaf and Worchestershire (about 2 minutes, until
the edges of the oysters curl). Remove oysters from liquor and set
aside. Discard liquor. 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 bread crumbs. Heat oil in a 9" skillet. When oil
smokes, reduce heat and fry oysters for 5 minutes. Drain on paper
bag and serve immediately.
