INGREDIENTS
1/4 cup flour
1/2 tsp. salt
1/4 tsp. black pepper
2 eggs
1/2 cup plain bread crumbs
5 TBSP. chopped fresh parsley, divided
1 lb. fresh oysters, shucked and patter dry
5 slices bacon, crisp cooked and chopped
Canola oil for frying
Lemon wedges
DIRECTIONS
Combine flour, salt and pepper in shallow dish.
Beat eggs in shallow bowl.
Combine bread crumbs and 4 TBSP. parsley in another shallow bowl.
Working with one oyster at a time, coat with flour mixture, shaking off excess.
Dip in eggs, shaking off excess; roll in bread crumb mixture to coat.
Place coated oysters on clean plate.
Heat 1/2-inch of oil in a large skillet over medium-high heat until very hot but not smoking.
Add 1/3 of the oysters; cook 2 minutes per side or until golden brown.
Drain on paper towel-lined plate.
Repeat with remaining oysters.
Toss oysters with bacon and remaining 1 TBSP. parsley in large bowl.
Serve immediately with lemon wedges.
Makes 4 servings
