Fried P&J Oysters Amandine

Ingredients

4 Servings

Preparation

1. special equipment:

   Step 1

   A deep-fry thermometer

2. Brown Butter Vinaigrette

   Step 2

   Cook butter in a medium saucepan over medium heat, swirling pan occasionally, until it begins to brown and smell nutty, about 4 minutes. Mix in vinegar, Worcestershire sauce, and hot sauce; season with salt and pepper.

3. Oysters and Salad

   Step 3

   Toast almonds in a small dry skillet over medium heat, tossing often, until golden, about 4 minutes; let cool.

   Step 4

   Fit a large saucepan with thermometer. Heat vegetable oil over medium-high heat until thermometer registers 350°. Whisk flour, cornmeal, cornstarch, and Creole seasoning in a medium bowl. Beat egg whites in another bowl until soft peaks form. Working in batches, coat oysters in egg whites, dredge in flour mixture, then fry, turning, until brown and crisp, about 4 minutes. Transfer to paper towels; season with salt and pepper.

   Step 5

   Heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook, tossing, until softened, about 5 minutes; season with salt and pepper. Add spinach, vinaigrette, and almonds; cook, tossing, just until spinach is wilted, about 1 minute; drizzle with lemon juice.

   Step 6

   Serve oysters on top of spinach mixture.