Crispy Oysters Bacon & Brie Recipe
Crispy fried Louisiana oysters, toasted Batard rounds, creamed spinach, applewood bacon
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Ingredients
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Oysters
Bacon
Creamed Spinach
Batard Rounds
Method
Preparing the Oysters
- 1
Setup for Breading
In a shallow bowl, mix together flour, cornmeal, Cajun seasoning, salt, and black pepper. In another bowl, whisk together eggs and milk.
- 2
- 3
Frying the Oysters
In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Carefully add coated oysters in batches and fry for 2-3 minutes or until golden brown. Drain on paper towels.
Cooking the Bacon
- 4
Frying the Bacon
In a skillet over medium heat, cook the applewood smoked bacon until crispy, about 5-7 minutes. Remove and drain on paper towels.
Making Creamed Spinach
- 5
- 6
Cooking Spinach
Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
- 7
Creating Cream Sauce
Stir in heavy cream and cream cheese, cooking until the mixture is creamy and heated through. Season with nutmeg, salt, and black pepper.
Preparing Batard Rounds
- 8
Assembly
- 9
Plating the Dish
On each toasted Batard round, place a spoonful of creamed spinach, top with a crispy oyster, and garnish with crumbled bacon.
