These Fried Oysters Over Creamed Spinach make a stunning presentation on the half shell.
Fried Oysters Over Creamed Spinach
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- 2 (6-ounce) bags baby spinach
- 2 tablespoons canola oil
- 2 cloves garlic, minced
- 2 tablespoons heavy whipping cream
- 2 teaspoons anise liqueur*
- 1¾ teaspoons salt, divided
- ½ teaspoon ground black pepper, divided
- 24 oysters on the half shell
- 4 cups kosher salt
- 1½ cups lightly-packed grated Parmesan cheese
- ¾ cup panko (Japanese bread crumbs)
- 1½ cups whole buttermilk
- 2 cups yellow cornmeal
- ¼ cup all-purpose flour
- ¼ teaspoon cayenne pepper
- Vegetable oil for frying
- Lemon wedges, for serving
- In the work bowl of a food processor, pulse spinach, in batches, until finely chopped. In a large skillet, heat oil over medium-high heat. Add garlic; cook until lightly browned, about 1 minute. Gradually add spinach; cook until wilted, about 5 minutes. Remove from heat. Stir in cream, liqueur, ¼ teaspoon salt, and ¼ teaspoon pepper.
- Preheat oven to 400°.
- Remove oysters from shells, reserving oysters. On a rimmed baking sheet, add kosher salt. Add oyster shells, and fill shells with spinach mixture. Top with cheese and bread crumbs. Bake until lightly browned, 8 to 10 minutes.
- In a shallow dish, add buttermilk. In separate dish, whisk together cornmeal, flour, cayenne, remaining 1 ½ teaspoons salt, and ¼ teaspoon black pepper. In a Dutch oven, pour oil to a depth of 2 inches, and heat over medium-high heat until a deep-fry thermometer registers 360°.
- Dip oysters in buttermilk, letting excess drip off. Dredge oysters in cornmeal mixture, shaking off excess. Carefully place oysters into hot oil in batches. Cook until golden brown, 2 to 3 minutes. Drain on paper towels. Serve over spinach mixture, and sprinkle with additional salt, if desired.
- Serve with lemon wedges.
- *We used Pernod.
Louisiana Cookin https://www.louisianacookin.com/