One of my favorite restaurants in the French Quarter is Galatoire’s. I remember my mother bringing my brother and sister there at a young age to expose us to the wonderful world of New Orleans restaurants. I remember the joy I had of bringing my wife to dine their for her first time. One of the dishes we had that night were the Oysters en Brochette. It’s a great way to start a meal.
1 quart Vegetable Oil
12 thick cut slices smoked Bacon, cut in half
36 large shucked Oysters
2 large Eggs
2 cups whole Milk
2 cups All-purpose Flour
2 cups Meuniére Sauce, recipe to follow
6 Toast Points
6 Lemon Wedges
Heat the oil to 350℉. in a large sauté pan. In a separate, medium sauté pan, cook the bacon over medium heat for 3 to 4 minutes. Drain on paper towels. To assemble the brochettes, skewer 1 piece of bacon then 2 oysters. Repeat twice and end with an additional piece of bacon for a total of 4 pieces of bacon and 6 oysters. Repeat for 5 more skewers.
In a medium bowl, whisk together eggs and milk. Dip the skewers into the egg wash. Allow excess to drip off. lace brochettes in flour and coat heavily. Shake off excess and place into the hot oil. Fry 4 to 5 minutes, until golden brown. Drain on paper towels.
Slide Oysters off of the skewers into the centers of 6 appetizer plates. ladle meuniére sauce over oysters. Garnish with a toast point and lemon wedge.
1 pound Butter
1 tablespoon fresh Lemon Juice
1 tablespoon Red Wine Vinegar
In a medium saucepan over medium heat, melt the butter, whisking constantly for 8 to 10 minutes, until the sediment in the butter turns dark brown, almost (but not quite) to the point of burning, and the liquid is a deep golden color. Remove the pan from heat and continue to whisk slowly, adding the lemon juice and the vinegar to the browned butter. The sauce will froth until the acids have evaporated. When the frothing subsides, the sauce is complete.
Good Cooking, Good Eating and Good Living!!!