A New Orleans restaurant favorite, seasoned oysters and bacon are threaded on skewers, passed in a buttermilk egg wash and dredged in flour and fried. Serve with a lemon butter sauce, toast points and lemon wedges.
Oysters en Brochette
Laissez les bon temps rouler y'all!
Yep, Mardi Gras season is in full swing down here along the Gulf Coast and our first parades rolled on this weekend.
It is thought that this dish originated at Galatoire’s restaurant in New Orleans, though it initially is believed to have come from a Réveillon Christmas Eve dinner menu, though don't quote me on that! It may just be that Galatoire's is the only restaurant left that still serves it. Does make sense though as it's a bit fancy looking, isn't it?
Still, amid the food and festivities of Mardi Gras, well, it really just fits in right here too.