📝 About This Recipe
A quintessential jewel of Creole cuisine, Oysters en Brochette features plump, briny Gulf oysters wrapped in smoky bacon, skewered with fresh bay leaves, and fried until golden and crisp. This decadent appetizer, famously served at legendary French Quarter institutions like Galatoire's and Antoine's, balances the richness of the bacon with a bright, silky lemon-parsley butter sauce. It is a masterful celebration of Louisiana seafood tradition that offers a perfect symphony of textures and salty-savory flavors.
🥗 Ingredients
The Brochettes
- 24 pieces Gulf Oysters (freshly shucked, liquor reserved for other use)
- 12 slices Bacon (thin-cut, halved crosswise)
- 24 pieces Fresh Bay Leaves (for aromatics on the skewers)
- 12 pieces Bamboo Skewers (6-inch length, soaked in water for 30 minutes)
The Breading
- 1 cup All-purpose Flour
- 1/2 cup Yellow Cornmeal (fine ground)
- 2 tablespoons Creole Seasoning (such as Tony Chachere's or Zatarain's)
- 1/4 teaspoon Cayenne Pepper (optional, for extra heat)
- 2 cups Vegetable Oil (for shallow frying)
Meunière Butter Sauce
- 8 tablespoons Unsalted Butter (1 stick, chilled and cubed)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Worcestershire Sauce
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 pinch Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Drain the shucked oysters in a colander and pat them very dry with paper towels. Excess moisture will prevent the bacon from adhering and the breading from getting crisp.
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2
Par-cook the bacon slices in a skillet over medium heat for about 3 minutes. You want them flexible and partially rendered, but not crisp, so they can be easily wrapped around the oysters.
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3
Wrap each oyster with a half-slice of the par-cooked bacon. Ensure the bacon overlaps slightly to secure the oyster.
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4
Thread the wrapped oysters onto the soaked bamboo skewers. Place a fresh bay leaf between each oyster, putting two oysters on each 6-inch skewer.
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5
In a shallow bowl, whisk together the flour, cornmeal, Creole seasoning, and cayenne pepper until well combined.
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6
Dredge each skewer thoroughly in the flour mixture, pressing gently so the coating adheres to the bacon and exposed oyster ends. Shake off any excess.
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7
Heat the vegetable oil in a large heavy-bottomed skillet (cast iron is ideal) over medium-high heat until it reaches 350°F (175°C).
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8
Carefully place the skewers in the hot oil in batches, being careful not to crowd the pan. Fry for 2-3 minutes per side until the bacon is crisp and the breading is a deep golden brown.
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9
Use tongs to remove the skewers and drain them on a wire rack set over a paper towel-lined baking sheet.
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10
Prepare the sauce: In a small saucepan over medium heat, melt the butter until it begins to foam and turn a light nutty brown (beurre noisette).
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11
Whisk in the lemon juice and Worcestershire sauce—be careful as it may sputter. Remove from heat immediately.
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12
Stir in the fresh parsley and a pinch of salt and pepper. The sauce should be glossy and fragrant.
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13
Arrange the hot skewers on a warmed serving platter or individual plates over triangles of toasted white bread (traditional) or a bed of greens.
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14
Drizzle the Meunière butter generously over the oysters and serve immediately while the bacon is still sizzling.
💡 Chef's Tips
Always use the freshest oysters possible; Gulf oysters are traditional for their size and creaminess. Do not skip par-cooking the bacon, as the oyster will overcook before raw bacon has a chance to crisp up in the fryer. Ensure the oil is at the correct temperature (350°F) before frying; if it is too cool, the breading will absorb grease and become soggy. Handle the skewers gently when flipping to ensure the bacon wrap stays intact around the delicate oyster. If you cannot find Creole seasoning, make your own with paprika, garlic powder, onion powder, dried oregano, and thyme.
🍽️ Serving Suggestions
Serve atop triangles of buttered, toasted Pullman loaf bread to soak up the delicious Meunière sauce. Pair with a crisp, high-acidity white wine like a Sancerre or a dry Chenin Blanc to cut through the richness. A side of classic Southern remoulade sauce offers a spicy, creamy dipping alternative. Serve as an elegant first course followed by a classic Creole main like Trout Amandine or Shrimp Etouffée. Garnish the platter with extra lemon wedges and a sprig of fresh watercress for a vibrant presentation.