This recipe uses Culley's Smoked Hickory Sauce.
A delish recipe from a great chef and friend of "Culley's", Dan Pearson (Egg & Spoon Pop Up Restaurants)
- Shucked Clevedon oysters
- Culleys Smoked Hickory Sauce
- Streaky bacon
- White onion
- Sea salt
Grill bacon until crisp then cool and drain on paper towel.
Slice white onion, roll in seasoned flour and shallow fry in oil until crisp. Also drain on paper towel.
Chop both onion and bacon together to a fine crumb and continue to drain all fat on paper towel.
Take the shucked oyster and douse in Culley’s hickory sauce to your preferred strength then sprinkle liberally with the bacon and onion crumb.
Finish with a light sprinkle of sea salt.