Servings: 4-6
FOR THE OYSTERS:
1 (16-ounce) container of fresh oysters
1½ cups flour
1 teaspoon Creole seasoning, divided
1 egg
½ cup milk
2 cups self-rising corn meal mix
½ teaspoon garlic powder
1 teaspoon fresh lemon zest
½ teaspoon cayenne pepper
¼ teaspoon garlic powder
½ teaspoon onion powder
2 to 3 cups canola oil
1. Drain and rinse oysters well and set aside.
2. Place the flour in a shallow baking dish and season it with half the Creole seasoning.
3. In a second dish, whisk egg and milk and season that with the remaining Creole seasoning.
4. In a third dish, combine the corn meal mix with the garlic powder, lemon peel, cayenne pepper and onion powder and set aside.
5. In a deep skillet, heat the oil to 350 degrees.
6. While the oil is heating, dredge the oysters in the flour, then the egg mixture, then the seasoned corn meal mix.
7. Shake off excess batter and fry oysters in batches, two to three minutes on the first side, and one to two minutes on the second side, depending on their size.
8. Place the oysters on a baking sheet lined with paper towels and keep them warm in a low-heat oven until ready to serve.
FOR THE SPINACH:
1 tablespoon olive oil
1 tablespoon butter
1 shallot
2 cloves of garlic
1 tablespoon Pernod
12 ounces fresh spinach, chopped
1. In a large skillet, melt olive oil and butter and sauté the shallot for one to two minutes.
2. Add in the garlic and continue sautéing for 5-10 seconds, being careful not to overcook.
3. Pour in the Pernod and stir for one more minute.
4. Fold in the spinach and sauté until it has just begun to wilt.
5. Turn off the heat and season with salt and pepper to taste.
6. Place dollops of spinach on oyster plates and top with flash fried oysters.
7. Drizzle with a little Creole Aioli and serve.
FOR THE CREOLE AIOLI:
Servings: 6
1 cup mayonnaise
1 clove minced garlic
1 tablespoon lemon juice
1 tablespoon hot sauce
Salt and pepper to taste
1. Combine all ingredients together and chill until ready to serve.
2. Keep leftover aioli in an air-tight container in the refrigerator for up to two weeks.
