Des Huitres Frites Recipe

Prepare oysters

Place shucked oysters in a colander set over a bowl and let drain while you set up the breading station. Pat oysters gently dry with paper towels to remove excess moisture — this helps the breading adhere and prevents oil splatter.

Set up breading station

In one shallow dish whisk together the flour and 1 tsp kosher salt and 1/2 tsp black pepper. In a second bowl whisk the eggs with the milk until smooth. In a third shallow bowl combine the cornmeal (or panko) with the remaining 1 tsp kosher salt and 1/2 tsp black pepper.

Bread the oysters

Working in batches of 6–8, dredge each oyster first in the seasoned flour (shake off excess), then dip in the egg wash, letting excess drip back into the bowl, and finally press into the cornmeal/panko to coat thoroughly. Place breaded oysters on a wire rack set over a baking sheet and let rest 5 minutes to help coating adhere.

Heat oil and fry

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch (approximately 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 30–45 seconds. Fry oysters in a single layer in batches (do not overcrowd) for 1.5–2 minutes per side, turning once, until golden brown and crisp. Use a slotted spoon to transfer fried oysters to a paper towel–lined plate or wire rack. Keep warm in a 200°F (95°C) oven while frying remaining batches.

Sweat aromatics

While the oil heats for frying or while oysters rest, heat a large sauté pan over medium heat and add the butter. When melted and foaming, add the minced shallot and cook 1–2 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant, taking care not to brown.

Wilt the spinach

Add the baby spinach in batches, turning or tossing with tongs until just wilted. This should take 2–3 minutes total. Once wilted, add the lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning if necessary. Remove pan from heat.

Finish with Brie

Spread the warm wilted spinach in a shallow serving dish or divide onto 4 plates. Immediately top the spinach with thin slices of Brie so the residual heat softens and slightly melts the cheese into the spinach, creating a creamy bed for the oysters.

Make the aioli

In a small bowl combine the mayonnaise, prepared horseradish, Dijon mustard, 1 tsp lemon juice, olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Stir until smooth and taste; add more horseradish for heat or more lemon for brightness as desired. Chill briefly if time allows to let flavors meld.

Plate and garnish

Divide the spinach and Brie bed among 4 appetizer plates (or present as one shared platter). Arrange six fried oysters on top of each spinach/Brie portion. Drizzle or dot about 1 tablespoon of horseradish aioli over the oysters and around the plate. Sprinkle chopped chives over the oysters and aioli. Serve immediately with lemon wedges on the side for squeezing.