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Oysters Kilpatrick with a Twist
A refined take on a classic, these oysters are topped with crispy bacon and a tangy, smoky glaze that enhances the natural brininess. The dish offers a perfect balance of savoury, tang, and a hint of heat, ideal as a sophisticated starter.
Ingredients:
- 12 Fresh Oysters
- 6 Rashers of Bacon
- 2 tablespoons Worcestershire Sauce
- 1 teaspoon Tabasco Sauce
- 1 tablespoon Lemon Juice
- 2 tablespoons Unsalted Butter
- to taste Freshly Ground Black Pepper
Instructions:
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1 Prepare the Oysters
- Preheat your grill on high. Shuck the oysters carefully and arrange them on a bed of rock salt on a baking tray to stabilise each shell.
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2 Mix the Bacon Glaze
- Finely chop or crumble the bacon. In a small bowl, combine the Worcestershire sauce, Tabasco, and lemon juice. In a small saucepan, melt the butter and gently warm the bacon with the sauce mixture just until it starts to crisp, taking care not to overcook.
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3 Assemble the Dish
- Spoon the bacon mixture generously over each oyster and finish with a light dusting of freshly ground black pepper.
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4 Grill the Oysters
- Place the tray under the grill for 3-5 minutes, ensuring the bacon topping crisps up nicely while the oysters heat through without losing their natural juices.
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5 Serve
- Immediately remove from the grill and serve the oysters hot with your preferred crisp white wine, offering a delightful starter or shared treat.