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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 quart peanut oil |
fish fry, recipe follows |
4 eggs |
2 cups milk |
1 dozen freshly shucked oysters |
1 pound bag fresh spinach, stemmed and cleaned |
4 ounces brie |
2 ounces balsamic vinaigrette, recipe follows |
2 ounces pimentos |
2 ounces hickory smoked bacon, crumbled |
3 ounces croutons |
1 cup corn flour |
1 cup flour |
salt and pepper |
1/2 cup olive oil |
1/2 cup balsamic vinegar |
1/4 tablespoon italian seasoning |
1/4 tablespoon salt |
1 teaspoon crushed red pepper |
1/4 cup sugar |
1/4 cup diced onion |
Directions:
1. In large cast iron pot, heat oil to 350 degrees F.
2. Pour fish fry into a mixing bowl. Whisk together eggs and milk to make an egg wash. Dredge oysters in fish fry. Shake off excess batter from oysters. Dip oysters in egg wash and then re-dredge in fish fry. Place oysters into oil individually and fry 1 to 2 minutes, or until golden brown. Drain oysters on paper towels.
3. Place spinach onto 4 salad plates. Slice Brie into 1-ounce portions. Place pats of Brie on the spinach. Arrange oysters evenly on salad. Drizzle dressing to taste and garnish with pimentos, bacon, and croutons.
4. Blend ingredients until texture is even. Season with salt and pepper, to taste.
5. Mix all ingredients in food processor. Place in refrigerator to chill.
6. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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