Pat shucked oysters dry on paper towels and place in a single layer on a plate or tray. Chill briefly (10 minutes) if very wet so dredge adheres better.

Make dredge and wash

In a shallow bowl combine flour, cornstarch, cornmeal (if using), kosher salt, black pepper and cayenne; stir to blend. In a second bowl whisk eggs with milk to make an egg wash. Place panko in a third shallow bowl.

Dredge oysters

Working in batches, dredge each oyster in the flour mixture, shake off excess, dip into egg wash, then press into panko, ensuring even coverage. Place coated oysters on a wire rack while heating oil.

Fry oysters

Heat oil in a heavy skillet or deep pot to 350°F (175°C). Fry oysters in small batches (4–6 at a time) until golden brown and crisp, about 1.5–2 minutes per side. Use a slotted spoon to transfer to a paper-towel-lined tray to drain. Keep warm in a 200°F (95°C) oven while finishing remaining oysters.

Season

Lightly season fried oysters with a pinch of salt immediately after frying. Serve hot over creamed spinach base and topped with Béarnaise.

Creamed Spinach & Bacon (Rockefeller Base)

Cook bacon

In a skillet over medium heat cook bacon slices until crisp. Drain on paper towels, then crumble when cool. Reserve 1 tablespoon bacon fat for skillet or discard and use butter for base.

Sauté aromatics

In the same skillet (add butter if needed) melt 2 tbsp butter over medium heat. Add the minced shallot and sauté until translucent, about 1–2 minutes. Add minced garlic and cook 30 seconds until fragrant.

Wilt spinach

Add baby spinach a handful at a time, stirring until wilted. Continue until all spinach is collapsed and bright green, about 3–4 minutes total. If excess liquid accumulates, cook briefly to reduce.

Finish cream

Reduce heat to low. Stir in softened cream cheese until incorporated, then add heavy cream and grated Parmesan. Stir until creamy and slightly thickened, about 1–2 minutes. Season with nutmeg, salt and pepper. Stir in most of the crumbled bacon, reserving a tablespoon for garnish.

Keep warm

Transfer creamed spinach to a warm serving platter or shallow bowls. This will serve as the bed for the fried oysters.

Sauce Béarnaise

Make tarragon reduction

In a small saucepan combine white wine vinegar, dry white wine, minced shallot and the tarragon stems. Bring to a simmer and reduce until about 2 tablespoons of liquid remain, about 6–8 minutes. Strain out solids and return the reduction to the heat briefly to keep warm.

Whisk egg yolks

Place egg yolks in a heatproof bowl set over (not touching) a pot of simmering water (double boiler). Whisk the yolks with the warm reduction vigorously until pale and slightly thickened, about 2–3 minutes.

Emulsify butter

Slowly drizzle the warm melted or clarified butter into the yolks while whisking constantly to create an emulsion. Continue until sauce is thick and glossy. Remove from heat. Stir in lemon juice, finely chopped tarragon leaves, salt and white pepper. Taste and adjust seasoning. If sauce is too thick, whisk in a teaspoon of warm water to loosen.

Hold warm

Keep Béarnaise warm but not hot (around 120°F/50°C) until ready to serve. If it starts to separate, whisk gently over very low heat to bring back together, or add a teaspoon of warm water while whisking.

Assembly & Serve

Spoon a generous layer (about 1/4 cup) of creamed spinach onto each serving plate or onto a shared platter.

Arrange 4–6 hot fried oysters atop the creamed spinach per person.

Spoon 1–2 tablespoons of warm Sauce Béarnaise over the oysters (or serve sauce alongside for diners to add).

Scatter remaining crumbled bacon and chopped fresh tarragon over the oysters. Add microgreens or chives if using. Serve immediately with lemon wedges on the side.