Fried Oysters
Over Creamed Spinach

plate May 29, 2015
Featured Ingredient:


Cornell Oysters

serves: #
prep: # min.
cook: # min.

  • 1 dozen fresh local oysters
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 3/4 cup milk
  • 8 oz spinach
  • 1 garlic clove
  • half a shallot
  • Wondra flour
  • Sriracha sauce
  • salt and pepper to taste
—more about—


Oysters are so delicious raw that I rarely go to the trouble of cooking them, but once in a while, it’s nice to change things up.  And there are always friends who don’t really like them raw but love them cooked.  I love them any way I can get them.


I like to make traditional creamed spinach.  The first step is to make a roux.  A roux is a thickener made with equal parts flour and fat.  For this roux I used flour and butter.  Melt the butter in a sauce pot and add the flour.  Cook over low heat stirring constantly for 3-4 minutes until flour is cooked.  Next add the milk a little bit at a time so that the sauce doesn’t get lumpy.  When all the milk is added allow the sauce, a bechamel, to cook until it thickens (about 4-5 minutes).  Add a pinch of nutmeg and salt and pepper to taste.  Heat a saute pan over medium-high heat and add olive oil.  Next add finely chopped garlic and shallot.  Cook for 30 seconds or so. Then add the spinach, salt, pepper and saute until completely wilted 2-3 minutes.  Transfer spinach to a cutting board and chop.  Add chopped spinach to the bechamel sauce and reserve.

Shuck the oysters.  Clean the shells in warm water.  Toss oysters in a bowl of wondra.  No need to season the flour, as the oysters are naturally salty.  Next heat a pan over medium heat.  Add a generous amount of grape seed oil and then pan fry the oysters until they are golden brown.

No need to season the flour as the oysters are naturally salty.

To plate, spoon the warm creamed spinach into the clean oyster shells, top with a bit of sriracha sauce and a fried oyster.

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