Oysters Rockefeller Recipe
Specialty po'boy with fried bon secour oysters, bacon, spinach, parmigiano reggiano, lemon zest, and red pepper flakes.
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Ingredients
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Oysters
Topping
For Serving
Method
Preparing the Oysters
- 1
Fry the Oysters
In a bowl, mix the all-purpose flour and cornmeal. In another bowl, whisk the eggs and buttermilk together. Dip each oyster in the egg mixture, then coat with the flour-cornmeal mix. Heat the vegetable oil in a deep pan to 350°F (175°C) and fry the oysters until golden brown, about 3-4 minutes. Drain on paper towels.
Making the Topping
- 2
Cook the Bacon and Spinach
In a skillet over medium heat, cook the bacon until crispy. Remove and chop. In the same skillet, add the spinach and sauté until wilted. Mix in the chopped bacon, Parmigiano Reggiano, lemon zest, and red pepper flakes. Stir until combined.
Assemble the Po'Boy
- 3
Build Your Po'Boy
Slice the po'boy bread lengthwise and spread mayonnaise on both sides. Layer with lettuce and tomato slices. Top with the fried oysters and then generously spoon the bacon-spinach mixture over the oysters.