Angels On Horseback

Oxmoor House
8 appetizer servings


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2 (12-ounce) containers Select oysters, drained
12 slices bacon, halved
1/2 cup milk
1 egg, beaten
1 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
Vegetable oil


Wrap each oyster with half a slice of bacon; secure with a wooden pick.

Combine milk and egg; beat well. Combine flour, baking powder, and salt; stir well. Dip prepared oysters in egg mixture; dredge in flour mixture. Repeat dipping and dredging procedure with each oyster-bacon roll.

Fry in deep hot oil (375°) until oysters float to the top and are golden brown. Drain on paper towels. Serve immediately.

Created date

February 2010