Clancy's Fried Oysters with Brie
- Total: 28 min
- Prep: 10 min
- Cook: 18 min
- Yield: 4 servings
Ingredients
1 dozen shucked Louisiana Oysters
Essence, recipe follows
1 cup flour
1/2 cup vegetable oil
4-ounce wheel of Brie, cut into 12 equal slices
1 tablespoon olive oil
2 tablespoons minced shallots
1 tablespoon chopped garlic
1 pound fresh spinach, washed and stemmed
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Directions
- Preheat the oven to 400 degrees F. Pat the oysters dry. Season the oysters with Essence. Season the flour with Essence. In a large cast-iron skillet, heat the oil. Dredge the oysters in the flour, shaking off the excess flour. Pan-fry the oysters for 1 to 2 minutes on each side, or until golden brown. Drain on paper towels. Place the oysters on a baking sheet. Lay a slice of the cheese on top of each oyster. Bake for about 2 to 3 minutes or until the cheese melts. In a saute pan, over medium heat, add the oil. When the oil is hot, add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Add the spinach and saute for 2 to 3 minutes. Season with salt and pepper. To serve, mound the spinach in the center of each plate. Arrange 3 oysters around each mound of spinach and serve warm.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- Combine all ingredients thoroughly.
