Fried Louisiana Oysters 'rockefeller' Recipe

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil. Scatter the fennel seeds on a small dry skillet and toast over medium heat until fragrant, about 1–2 minutes, shaking the pan; lightly crush them with the back of a spoon or mortar and pestle.

Arrange bacon slices on the prepared baking sheet in a single layer. Brush each slice very lightly with olive oil and sprinkle the toasted, crushed fennel seeds evenly over the bacon.

Bake until bacon is crisp and golden, 12–18 minutes depending on thickness. Remove to a paper towel–lined plate and when cool, chop into small pieces. Reserve 1 tablespoon of the bacon drippings for the creamed spinach; discard excess or save for another use.

If using frozen spinach, squeeze out as much water as possible using a clean kitchen towel or cheesecloth. If using fresh, blanch 6–8 cups baby spinach in boiling water 30–45 seconds, drain and plunge into ice water, then squeeze dry and chop roughly.

In a skillet over medium heat, melt the butter. Add the minced shallot and cook until translucent, about 2–3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add the drained spinach to the pan and stir to combine with shallot and garlic. Cook 2–3 minutes until any remaining moisture evaporates and spinach is heated through.

Reduce heat to low and stir in the heavy cream, cream cheese, grated Parmesan, nutmeg, lemon zest, salt and pepper. Stir until the cream cheese melts and mixture is smooth. If using, stir in the reserved tablespoon of bacon drippings and the optional Pernod/anise liqueur. Taste and adjust seasoning.

Fold in the chopped toasted fennel bacon, reserving a small pinch for garnish. Remove from heat and keep warm while preparing the oysters.

Set up a dredging station with three shallow bowls: (1) flour mixture — whisk together all-purpose flour, cornstarch, cornmeal, baking powder, 2 tsp salt, 1 tsp black pepper, garlic powder and cayenne; (2) wet batter — whisk buttermilk and the large egg until combined; (3) a clean tray or plate for dredged oysters.

Heat oil in a heavy-bottomed pot or deep-fryer to 350°F (175°C). Use a thermometer to maintain temperature; too cool will make greasy oysters, too hot will overbrown.

Pat oysters dry with paper towels. Working in small batches to avoid crowding, dredge each oyster first in the flour mixture, then dip into the buttermilk-egg, then toss again in the flour mixture for a double coat. Shake off excess and place on the tray.

Carefully lower 6–8 oysters at a time into the hot oil. Fry until golden brown and crisp, about 2–3 minutes, flipping once if needed. Remove with a slotted spoon to a paper towel–lined tray and lightly salt immediately. Let oil return to 350°F between batches.

Spoon a generous bed (about 2–3 tablespoons) of the warm creamed spinach 'Rockefeller' onto each small serving plate or one large platter.

Top the spinach with 4 fried oysters per serving (24 oysters total serves 6). Sprinkle reserved chopped fennel bacon and chopped parsley over the oysters and spinach.

Garnish with lemon wedges on the side and an optional light drizzle (¼ tsp per serving) of Pernod if you used it in the spinach. Serve immediately so the oysters remain crisp.