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Crispy-Fried Oysters over Creamed Spinach

Crispy-Fried Oysters over Creamed Spinach

Crispy-Fried Oysters over Creamed Spinach
Crispy-Fried Oysters over Creamed Spinach
Crispy-Fried Oysters over Creamed Spinach
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Crispy-Fried Oysters over Creamed Spinach
Ingredients
  • 2 (6-oz.) bags fresh baby spinach
  • 2 T. olive oil
  • 2 T. minced garlic
  • 2 T. heavy whipping cream
  • 2 t. anise liqueur
  • 1 ¾ t. salt, divided
  • ½ t. black pepper, divided
  • 24 oysters on the half shell
  • 4 c. kosher salt
  • 1 ½ c. lightly packed grated parmesan cheese
  • ¼ c. panko bread crumbs
  • 1 ½ c. whole buttermilk
  • 2 c. yellow cornmeal
  • ¼ c. flour
  • ¼ t. red pepper
  • Vegetable oil for frying
  • Lemon wedges, garnish
Instructions
  1. In food processor bowl, pulse spinach in batches until finely chopped.
  2. In large skillet, heat oil over medium heat.
  3. Add garlic and cook for 1 minute.
  4. Gradually add spinach and cook until wilted. Remove from heat.
  5. Stir in cream, liqueur, ¼ t. salt and ¼ t. pepper.
  6. Preheat oven to 400.
  7. Remove oysters from shells, reserving oysters.
  8. On a rimmed baking sheet, add kosher salt.
  9. Add oyster shells, and fill shells with spinach mixture.
  10. Top with bread crumbs and cheese.
  11. Bake until lightly browned, 8-10 minutes.
  12. In bowl, add buttermilk.
  13. In another bowl, whisk together cornmeal, flour, red pepper, remaining salt and pepper.
  14. In Dutch oven, pour oil to depth of 2” and heat to 360 degrees.
  15. Dip oysters in buttermilk, let excess drip off.
  16. Dredge in cornmeal mixture, shaking off excess.
  17. Carefully place in hot oil in batches and cook until golden brown, 2-3 minutes.
  18. Drain on paper towels. Serve on top of spinach mixture. Sprinkle with additional salt if needed. Garnish with lemon wedges.
 

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