- Frying oil
- 1 dozen shucked oysters
- 8 oz. buttermilk
- 2 cups cornmeal
- 1 cup rice flour
- 1 cup all-purpose flour
- 2 Tbsp. smoked paprika
- 1 tsp. cayenne pepper
Poblano creamed spinach
- 2 Tbsp. butter
- ¼ cup sweet onion, small dice
- 2 ea. garlic cloves, minced
- 2 ea. poblano peppers, charred over grill,
seeded and small dice
- 2 cups heavy cream
- 4 oz. cream cheese, softened
- 1 pound baby spinach, roughly chopped
- ¼ cup Parmesan cheese, grated
- ¼ cup Cotija cheese, grated
(plus more for garnish)
- 4 strips bacon, crispy, chopped
- Lemon wedges
Start a medium pot with oil for frying over medium heat and bring to 350 degrees. Soak oysters in buttermilk. Prepare the cornmeal breading by mixing all ingredients in a medium bowl and hold to the side.
In a large saute pan over medium-high heat, add the butter and onions. Cook until soft and translucent. Reduce heat. Add garlic and diced poblano. Continue cooking for 2 minutes. Add heavy cream and cream cheese. Cook until reduced and slightly thickened, about 5 minutes. Add spinach and cheeses. Adjust seasoning with salt and pepper. Hold warm.
Drain oysters. Toss evenly in cornmeal mix, shaking loose any excess. Drop into preheated oil, being careful of splatter. Cook until golden brown and crispy, about 2-3 minutes depending on size of oysters. Remove from oil and hold on towel-lined plate to drain excess cooking oil.
Spoon 12 scoops of the creamed spinach onto a serving dish. Place oysters atop each scoop. Top with chopped bacon and freshly grated cotija cheese. Garnish with lemon wedges.