Oysters Fitzpatrick

Oysters Fitzpatrick are the rowdy, smoky cousin to the more refined Oysters Rockefeller. Where Rockefeller leans on green herbs and butter, Fitzpatrick goes straight to bacon, hot sauce, and ketchup, the holy trinity of bold American flavors that turn the briny sweetness of fresh oysters into something altogether more aggressive and satisfying.

The technique is dead simple. Garlic-rubbed empty shells (a small detail that perfumes the whole dish) get a drop of hot sauce, a freshly shucked oyster, a strip of bacon laid across, and a quick smear of ketchup. Fifteen minutes under the broiler and the bacon crisps, the oysters cook just to tender, and the hot sauce mingles with the bacon fat and ketchup into a sticky, smoky glaze.

Serve immediately while still piping hot, with cold beer or a crisp dry white wine. Lemon wedges on the side cut through the richness for those who want a little brightness alongside the heat.

Pro Tips

• Use the freshest oysters you can buy, ideally still in their shells from a fishmonger. Pre-shucked oysters in tubs work but lose some character.
• Cook the bacon strips just until they release their fat but aren’t fully crisp, then top each oyster. They finish crisping in the broiler over the oysters.
• Don’t overcook the oysters. Pull them as soon as the bacon crisps. Overcooked oysters turn rubbery and lose their delicate flavor.
• Stabilize the shells on a bed of rock salt or crumpled foil on the broiling pan. Otherwise they tip and spill the precious juices.

Variations

• Substitute Worcestershire sauce or barbecue sauce for the ketchup for a different smoky-sweet base.
• Top each oyster with a small sprinkle of grated parmesan or sharp cheddar for a cheesier finish.
• Use thinly sliced jalapeño along with or instead of hot sauce for fresh chili heat.