Oysters a la Donna

Donna Graffagnino


I've made fried oysters and garlic butter with bacon for countless years but when I saw an episode of Drivers Dine-Ins which featured a local Mandeville, LA restaurant, Louie and the Red Headed Lady, it gave me the idea to dress up the presentation.
My family thinks it's perfect just the way it is, and I have to agree that it's pretty darn good! Ahhhh, C'est ci bon!
Some instructional images borrowed from Internet

pinch tips: How to Peel & Devein Shrimp





20 Min


20 Min


Stove Top


12-15 large
fresh shucked oysters
2/3 c
milk or buttermilk
2 large
1 c
all purpose flour or cornmeal mix (whichever you prefer - i like flour)
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 stick
2 heaping Tbsp
garlic, minced
1 bunch
green onions, thinly sliced
3 Tbsp
shredded colorful lettuce to make a bed for the oysters
fresh parsley, chopped
lemon wedges for garnish

Directions Step-By-Step

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 put into tray for dredging oysters.

In another bowl whisk the eggs and milk together. (I prefer 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* F.

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 Tobasco hot sauce.

Buon Appetito!

About this Recipe