Angels ON Horseback
- 30m Prep Time
- 20m Cook Time
- 50m Ready In
Bacon-wrapped oysters are fried until golden and served on toasted baguette slices with lemon butter, honey, and chives. A classic appetizer with a twist.
Ingredients
- 118 ml unsalted butter
- 29.6 ml freshly squeezed lemon juice
- 4.93 ml Worcestershire sauce
- 2.46 ml Texas Pete or Crystal hot sauce
- 1.23 ml kosher salt
- 1 baguette cut on the bias into 16 (1-inch-thick) slices
- 8 thick-cut bacon cut in half
- 16 small oysters shucked
- 237 ml buttermilk
- 1 egg
- 473 ml all-purpose flour
- 9.86 ml kosher salt
- 4.93 ml freshly ground black pepper
- 2.46 ml Old Bay Seasoning
- 1.23 ml cayenne
- Canola oil for frying
- Honey for drizzling
- chives chopped, for garnish
Nutrition (per serving, estimated)
Estimated based off 11 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 27 mg
- Iron: 0.94 mg
- Magnesium: 6.95 mg
- Phosphorus: 40.4 mg
- Potassium: 67.9 mg
- Zinc: 0.28 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml unsalted butter
- 29.6 ml freshly squeezed lemon juice
- 4.93 ml Worcestershire sauce
- 2.46 ml Texas Pete or Crystal hot sauce
- 1.23 ml kosher salt
- 237 ml buttermilk
- 1 egg
- 473 ml all-purpose flour
- 9.86 ml kosher salt
- 4.93 ml freshly ground black pepper
- 2.46 ml Old Bay Seasoning
- 1.23 ml cayenne
Prepare
- 1 baguette, cut on the bias into 16 (1-inch-thick) slices
- 8 thick-cut bacon, cut in half
- 16 small oysters, shucked
- Canola oil, for frying
- Honey, for drizzling
- chives, chopped, for garnish
Let's Cook
-
Step 1.
In a small saucepan over low heat, melt ½ cup (1 stick) unsalted butter. Stir in 2 tablespoons lemon juice, 1 teaspoon Worcestershire sauce, ½ teaspoon hot sauce, and ¼ teaspoon kosher salt until well blended. Keep warm over low heat until ready to serve.
-
Step 2.
Preheat the oven to 300°F. Line a plate with paper towels and set aside. Arrange 16 baguette slices (1-inch-thick, cut on the bias) on a baking sheet and toast until crispy but not brown, 4 to 5 minutes. Transfer to a plate and set aside.
-
Step 3.
Increase the oven temperature to 350°F. Lay 8 slices thick-cut bacon (cut in half to make 16 pieces) on the baking sheet and cook until the fat starts to render and the bacon begins to brown, 8 to 10 minutes. Transfer to the paper towel-lined plate to drain. Let cool slightly, then wrap each of the 16 shucked oysters with a bacon piece and secure the seam with a toothpick. Set aside on a plate.
-
Step 4.
In a small bowl, whisk together 1 cup buttermilk and 1 egg. In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons kosher salt, 1 teaspoon black pepper, ½ teaspoon Old Bay Seasoning, and ¼ teaspoon cayenne. Arrange the plate of bacon-wrapped oysters next to the buttermilk and flour bowls in an assembly line near the stove.
-
Step 5.
Line another plate with paper towels and set aside. In a small Dutch oven or deep cast-iron skillet, pour in canola oil to a depth of 2 inches and heat over medium heat until it reaches 325°F on a deep-fry thermometer. Holding the toothpick, dip each oyster in the buttermilk mixture, then dredge in the flour mixture, coating evenly. Working in small batches, gently drop the oysters into the hot oil. Fry until golden brown, about 2 minutes per side. Remove with tongs or a slotted spatula and drain on the prepared plate. Repeat with remaining oysters.
-
Step 6.
To serve, arrange the toasted baguette slices on a platter and brush with the warm lemon butter. Place one fried oyster (remove the toothpick) on each slice. Drizzle with honey and sprinkle with chopped chives.