Fried Oysters Wrapped in Bacon

Bacon-wrapped fried oysters are one of those old-school appetizers that never fails to disappear from the plate. Each oyster gets a quick poach in its own liquor with bay leaf and Worcestershire, which firms it up and seasons it from the inside out. Then comes the bacon wrap, a three-stage breading, and a fast pan fry.

Poaching first is the move that makes this recipe work. Raw oysters wrapped in bacon take forever to cook through, and the bacon burns before the oyster is done. A two-minute poach solves that problem. You’ll know they’re ready when the edges start to curl.

The breading goes flour, egg, bread crumbs. That triple coating gives you a shatteringly crisp shell around the smoky bacon and briny oyster inside.

Pro Tips

• Pat the oysters dry after poaching. Wet oysters won’t hold the flour and the breading slides right off.
• Use lean bacon so excess fat doesn’t make the breading soggy during frying.
• Don’t crowd the skillet. Fry in batches so the oil temperature stays high and the coating crisps instead of steams.
• Serve immediately. These lose their crunch fast, so have your guests ready.

Variations

• Add a pinch of cayenne to the flour for a spicy Cajun-style version.
• Use panko bread crumbs instead of regular for an extra-crunchy shell.
• Serve with a squeeze of lemon and remoulade or tartar sauce on the side.