Oysters Goodenough Recipe

Cooking Directions

1. 1

   Prepare the Sauce Béarnaise

   In a small saucepan, combine the white wine vinegar and tarragon. Simmer over low heat until reduced by half. In a heatproof bowl, whisk together the egg yolks and reduced vinegar. Place the bowl over a pot of simmering water and whisk until the mixture thickens. Gradually incorporate the melted butter, whisking constantly until smooth. Season with salt and pepper to taste. Set aside.

2. 2

   Cook the Bacon and Leeks

   In a skillet, cook the Benton’s bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, reserving the drippings. In the same skillet, add the leeks and sauté in the bacon drippings until soft and fragrant. Add the heavy cream and simmer until thickened. Season with salt and pepper.

3. 3

   Prepare the Oysters

   In a bowl, combine flour, salt, and black pepper. In another bowl, beat the egg with water. Dip each oyster first in the flour mixture, then in the egg wash, and back in the flour to coat.

4. 4

   Flash-Fry the Oysters

   In a deep skillet or fryer, heat oil to 350°F (175°C). Fry the coated oysters in batches for about 2-3 minutes or until golden brown and crispy. Remove and drain on paper towels.

5. 5

   Assemble the Dish

   On a serving plate, place a generous spoonful of creamed leeks, top with fried oysters, and drizzle with sauce béarnaise. Garnish with crispy bacon bits.