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
1In 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!
2Mix 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)
3Dredge 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.
4Prepare 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.
5Fry oysters in hot oil, but don't over crowd the fryer or the temperature will reduce too much and the oysters will become greasy.
6Drain fried oysters on a paper towel lined plate.
7Place 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.
8Sprinkle each oyster with chopped parsley and crumbled bacon bits. Serve with lemon wedges and Tobasco hot sauce.