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1
Preheat the oil.
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2
With paper towels, pat the oysters dry.
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3
Season the oysters with Essence and salt and pepper.
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4
Wrap each oyster with a piece of bacon.
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5
Using a toothpick, secure the bacon and oyster together.
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6
In a mixing bowl, season the flour with Essence.
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7
Toss the oysters, a couple at a time, in the seasoned flour, coating each side completely.
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8
Shake off the excess flour and gently place half of the oysters in the hot oil.
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9
Fry the oysters until golden brown, about 3 to 4 minutes.
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10
Remove the oysters from the oil and drain on a paper-lined plate.
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11
Season the hot oysters with Essence.
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12
Repeat the process until all of the oysters are fried.
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13
Serve the oysters hot with the Remoulade Sauce.
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14
Put the eggs, garlic, lemon juice, parsley, green onions, and celery in a food processor and puree for 15 seconds.
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15
Season with salt and pepper.
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16
With the processor running, pour the oil through the feed tube in a steady stream.
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17
Add the mustard and ketchup and pulse once or twice to blend.
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18
Season with salt and pepper.
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19
Cover and let sit for 1 hour in the refrigerator before using.
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20
Best if used within 24 hours.
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21
Combine all ingredients thoroughly.
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22
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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23
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
