Fried Oysters Rockefeller Recipe

Prep oysters

Pat shucked oysters dry on paper towels and season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Keep chilled until ready to bread.

Set up breading station

In one shallow bowl combine flour and cornmeal with 1 tsp salt and 1/4 tsp black pepper. In a second bowl whisk beaten eggs with buttermilk. In a third bowl place panko breadcrumbs.

Bread oysters

Working in batches, dredge each oyster first in the flour mixture (shake off excess), then dip into the egg-buttermilk, then press into panko until evenly coated. Place on a wire rack while heating oil.

Fry oysters

In a wide, heavy skillet or saucepan heat vegetable oil over medium-high until 350°F (175°C) or until a pinch of breading sizzles immediately. Fry oysters in small batches 1.5–2 minutes per side until golden and crisp. Do not overcrowd. Transfer to a paper towel-lined tray and keep warm in a low oven (200°F/95°C) if desired.

Finish

Squeeze a little lemon over the hot fried oysters just before topping and serving.

Cook aromatics

Melt butter in a large skillet over medium heat. Add shallots and cook 2–3 minutes until softened. Add minced garlic and chopped fennel and sauté 2–3 more minutes until fennel begins to soften.

Wilt spinach

Add the packed spinach in batches, tossing until wilted. When most of the spinach is wilted, add white wine and scrape up any fond. Cook until liquid mostly evaporates, about 1–2 minutes.

Bind and season

Stir in Dijon mustard, cream cheese, grated Parmesan, lemon zest, salt, pepper and red pepper flakes (if using). Cook, stirring, until cream cheese melts and mixture is cohesive, about 1–2 minutes. Taste and adjust seasoning. Remove from heat and let cool slightly.

Chop

For a classic Rockefeller texture, roughly chop the spinach-fennel mixture so it sits well on top of oysters (or pulse briefly in a food processor for a finer texture). Keep warm until ready to top oysters.

In a small bowl whisk together mayonnaise, mustard, lemon juice, chopped fennel fronds, capers, hot sauce, smoked paprika, salt and pepper until smooth. Refrigerate at least 15 minutes for flavors to marry. Adjust acidity or heat to taste.

Place 2–3 fried oysters per serving on a warmed plate. Spoon a generous tablespoon of the warm spinach-fennel Rockefeller topping over each oyster (or serve the topping alongside for diners to add).

Drizzle or dot a teaspoon of fennel-remoulade next to or atop the oysters for contrast. Sprinkle toasted breadcrumbs and chopped parsley over the top for crunch and color.

Serve immediately with lemon wedges and extra remoulade on the side.