Oysters en brochette is a classic dish in New Orleans Creole cuisine.
[2] The entire dish is then broiled or breaded[3] (usually with corn flour) then either deep fried or sautéed.
The traditional presentation is on triangles of toast with the skewer removed and dusted with salt and pepper or topped with either Maitre d'Hotel butter[4] or a Meunière sauce.
[2] When prepared well, the dish should have a crispy exterior and a soft savory center with a textural contrast between the bacon and the oyster.
Single oysters are wrapped in partially cooked slices of bacon, each skewered with a toothpick.