2/3 c milk or buttermilk
2 large eggs
1 c all purpose flour or cornmeal mix
1 tsp granulated garlic or powder
1 tsp granulated onion or powder
salt and pepper to taste
Cajun seasoning (Tony Chachere's)
1/2 - 1 lb bacon, fried crisp
2 sticks butter
2 heaping Tbsp garlic, minced
1 bunch green onions, thinly sliced
3 Tbsp sherry
Shredded colorful lettuce to make a bed for the oysters
Fresh parsley, chopped
Lemon wedges for garnish
In a skillet fry the bacon until crisp. Drain on paper towel lined plate then crumble just enough to garnish the oysters. Eat the rest of the bacon while you're finishing the recipe. Wash that bacon down with a cold beer or glass of wine. However, if you're making this for Brunch, then make it Champagne, a Mimosa, or a Bloody Mary - depending on the previous nights festivities! Mix flour, granulated garlic & onion, salt & pepper and Cajun seasoning together and into tray for dredging oysters. In another bowl whisk the eggs and milk together. (buttermilk). Dredge fresh oysters in flour or cornmeal mix, then in egg wash, then in flour or mix again. Set aside on baking sheet lined with waxed paper. If you have the time, when all oysters are finished place in refrigerator for about 1 hour. Prepare oil in a large chicken fryer or deep fryer and heat to 350*. Meanwhile, in the skillet used to fry the bacon, add the butter to the bacon grease and heat. Add garlic and green onions, saute for about 3-4 minutes. Add sherry and bring liquid back to a boil. Reduce heat and keep warm. Fry oysters in hot oil, but don't over crowd the fryer or the temperature will reduce too much and the oysters will become greasy. Drain fried oysters on a paper towel lined plate. Place fried oysters in oyster half-shells. If you don't have the half-shells use a small dish, foil muffin cups, or make a half-shell out of aluminum foil. Set the oysters on a bed of shredded colorful lettuce or red cabbage, and spoon a little garlic butter over each oyster. Sprinkle each oyster with chopped parsley and crumbled bacon bits. Serve with lemon wedges and Tabasco hot sauce.