Jul 14 2026
Restaurants›Eliza Restaurant›Fried Lemon Gulf Oysters Recipe

Fried Lemon Gulf Oysters Recipe

Inspired by Eliza Restaurant
Time40m
Serves4

braised bacon jam, fennel and leeks

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Ingredients

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Oysters

Bacon Jam

Fennel and Leeks

Garnish

Method

Prepare Bacon Jam

  1. 1

    Cook the Bacon

    In a skillet over medium heat, cook bacon until crispy. Remove and drain on paper towels, reserving 2 tablespoons of bacon fat in the skillet.

  2. 2

    Sauté Onion

    In the same skillet with reserved bacon fat, add diced onion and cook until softened, about 5 minutes.

  3. 3

    Add Sugar and Vinegar

    Stir in brown sugar, apple cider vinegar, and black pepper. Cook for another 5 minutes until the mixture thickens.

  4. 4

    Combine with Bacon

    Crumble the cooked bacon and add to the skillet. Stir well and remove from heat. Set aside.

Prepare Fennel and Leeks

  1. 5

    Sauté Fennel and Leeks

    In a separate skillet, heat olive oil over medium heat. Add sliced fennel and leeks, season with salt and pepper, and sauté until tender, about 8-10 minutes. Remove from heat and set aside.

Prepare Oysters

  1. 6

    Set Up Breading Station

    In one bowl, place all-purpose flour mixed with salt and black pepper. In a second bowl, whisk together eggs and milk. In a third bowl, place cornmeal.

  2. 7

    Bread the Oysters

    Dip each oyster in flour, then in the egg mixture, and finally coat with cornmeal. Make sure they are well coated.

  3. 8

    Heat Oil

    In a large pot, heat vegetable oil to 350°F (175°C).

  4. 9

    Fry the Oysters

    Fry the breaded oysters in batches for about 2-3 minutes or until golden brown. Remove and drain on paper towels.

Assemble Dish

  1. 10

    Plate the Components

    On a serving platter, place the fried oysters and top them with the bacon jam. Add the sautéed fennel and leeks alongside.

  2. 11

    Garnish and Serve

    Garnish with lemon wedges and serve immediately.

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