Crispy Gulf Oysters Rockefeller

Print Friendly
Crispy Gulf Oysters Rockefeller

For more delicious recipes and fun food and wine pairing ideas, subscribe to my newsletter.

A crispy spin with Panko on the classic dish, Oysters Rockefeller, from Chef Antoine Ware at Harold's Restaurant, Bar & Terrace.

Ingredients

  • 1 tablespoon  olive oil
  • 4 ounces  Bacon
  • 2  garlic cloves, minced
  • 2  shallots, chopped
  • 2 cups  chopped fresh spinach
  • 1/4 cup Pernod
  • 1/4 cup cream
  • Salt and pepper, to taste
  • Dash red pepper sauce
  • 1/4 cup  grated Parmesan
  • 1/4 cup chopped fresh parsley
  • Juice from one lemon
  • 3 cups Frying Oil
  • 1  large egg
  • 1 cup  milk
  • 2 cup seasoned flour
  • 2 cup Panko
  • 1 dozen  oysters, shucked and drained on a paper towel-lined plate (rinse and reserve shells)

Recipe Info

  1. In a sauce pan set at medium-high heat, add the olive oil and bacon, cook until golden-brown and crispy. Then add the shallots and garlic, cook for a minute, add the spinach and cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Add cream, season with salt and pepper, then add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish by adding the Parmesan cheese, fresh chopped parsley and lemon juice. Set aside.
  2. In a medium sauce pan, add the frying oil. Heat the oil over medium heat to 350 degrees F or until a few breadcrumbs sprinkled in the pan sizzle immediately, but do not burn. Lightly beat the egg and the milk in a medium bowl. First, place the oyster one by one in the seasoned flour, then the egg mixture, lift them out of the egg mixture and place them in the Panko breadcrumbs. Toss gently to make sure the oysters are coated all around. Place the breaded oysters, one at a time, into the hot oil. You should be able to fry about 6 at a time. Fry until golden brown, about 1 minute. Flip the oysters and cook for another 1 minute to brown on the other side. Remove from the oil with a slotted spoon and drain on a paper towel-lined plate. Repeat the process with the remaining oysters.


Chef Notes: If you do not have oyster shells, then you can use large spoons and you can add some hot sauce to the egg mixture. To assemble, place the mixture at the bottom of the large spoon or oyster shell, and top with the fried oyster. This dish is great for a party or get-together!

Print Friendly Save paper with the printer friendly version