Fantastic Bacon-Crusted Oysters

FANTASTIC BACON-CRUSTED OYSTERS
BACON BREAD CRUMBS:
8 slices cooked bacon, crumbled
4 c. bread crumbs
5 fresh basil leaves
1 T. fresh thyme leaves
Salt/black pepper/Creole seasoning to taste
FRIED OYSTERS:
16 shucked fresh oysters
3 c. flour
4 T. Creole seasoning, divided
3 eggs
1 c. milk
Reserved bacon bread crumbs
Reserved bacon fat
Salt/black pepper to taste
3 basil leaves, cut into narrow strips
1 c. microgreens or your favorite assorted greens
1 T. fresh lemon juice
1 T. lemon zest
4 T. crumble chevre cheese
1 T. minced chives, garnish
1. BACON BREAD CRUMBS: Put all the ingredients in bowl of food processor and pulse in one-second bursts until finely crumbled. Transfer to wide, shallow bowl.
2. Strain oysters into container and remove grit and refrigerate or freeze the “liquor” for future use. Set oysters aside.
3. In shallow bowl, combine flour with 3 T. Creole seasoning and mix.
4. In another bowl, make a egg wash by beating eggs with milk and remaining Creole seasoning.
5. Arrange bowls containing flour mixture, egg mixture and bacon bread crumbs side by side.
6. Pour enough bacon fat into heavy cast-iron pot, Dutch oven or deep fryer to cover 8 of the oysters.
7. Set oven temp to 200. Line a baking sheet with paper towels and place in oven.
8. Heat fat to 350. While fat is heating, dredge oysters in seasoned flour, using tongs, then in egg wash and finally bread crumbs. Shake of excess.
9. When fat is 350. Fry oysters in 2 batches. With tongs, drop each oyster in hot fat and fry until golden and crispy, 1-2 minutes. With slotted spoon, transfer to baking tray in oven.
10. After frying the second batch, remove first batch from oven and immediately sprinkle all oysters with Creole seasoning to taste.
11. In bowl, toss the basil with your choice of greens, lemon juice, lemon zest salt and pepper.
12. Place the greens on small plate and top each with 4 oysters. Top with chevre cheese and sprinkle with chopped chives.