Serves 6

2 cups all-purpose flour

2 cups buttermilk

1-1/2 teaspoons Kosher or sea salt

½ teaspoon freshly ground pepper

Vegetable oil, for frying

4 dozen large oysters, shucked

12 slices bacon, sliced crosswise into four equal pieces

1 cup (8 ounces, 2 sticks) unsalted butter, clarified

Juice of ½ Lemon

1 teaspoon Worcestershire sauce

For this dish, you will need metal or bamboo skewers about 8 inches long.

In a large, shallow bowl, combine the flour, salt and pepper and toss with a fork to blend.

Blanch the bacon for 3 minutes in boiling water to pre-cook. Drain and dry the bacon on a paper towel.

Place a large deep, skillet over medium-high heat and pour in vegetable oil. To a depth of about 1 inch.

Wrap each oyster in a bacon slice.

Preheat the oven to its lowest setting and place an ovenproof platter inside. Dredge the oysters through the flour, shaking off the excess. Thread the oysters onto the skewers. Space about ½ inch apart. Dredge in flour, dredge in buttermilk and dredge in flour again.

When the oil reaches 375 degrees, fry the brochettes two at a time, until golden brown, about two minutes per side, turning over with long-handled tongs. Keep the finished brochettes warm in the oven while you fry the remaining brochettes.

To make the Lemon Butter Sauce, warm the clarified butter in a small saucepan over medium heat. Stir in the lemon juice and the Worcestershire sauce, stirring until incorporated. Drizzle a pool of warm butter sauce onto each plate and place a brochette on the top. Diners use their forks to slide the oysters and bacon off the skewers.