Crispy Fried Oysters with Smoky Bacon and Apple Ragout

For the dredge for oysters: Mix together the cornmeal , flour, lemon pepper, garlic powder, onion powder , salt, celery and black pepper in a medium mixing bowl to incorporate.

For the ragout: Melt the butter in a large saute pan or medium saucepan . Cook the bacon until crisp , and then drain off half of the fat from the pan. Add in the fennel , onions and celery and cook until translucent, about 7 minutes. Stir in the apples and continue to saute until they begin to soften and incorporate into the vegetable mixture, another 7 minutes.

Add the apple cider , parsley, sage and thyme and cook to reduce the ragout until it begins to develop a thicker consistency and body, about 5 minutes.

Once the cider has thickened and the vegetables and apples are stewed together, pour in the cream and reduce the liquid until it coats the back of a spoon. The ragout should be well incorporated, thick and stewy. Season with salt, lemon zest and lemon juice . Keep warm and set aside.

For frying the oysters: Heat the vegetable oil to 350 degrees F in a large cast-iron skillet. Toss the oysters in the dredge and fry until golden on one side, and then flip and continue frying until golden and crisp, about 5 minutes total. Transfer the oysters to paper towels with a slotted spoon.

Divide the ragout among 4 soup bowls. Place the oysters on top in each bowl and garnish with parsley.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.