Fried Oyster Potato Boats
*If you can't find mild jalepeno flavored bacon, just use applewood bacon & add 1/2 teaspoon minced jalepeno' to the skillet when the bacon is
3/4 of the way done.
*Prep time varies based on your comfort shucking oysters.
2, 1/4 colive oil
2 tsphot sauce
1, 1/2 tspkosher salt
6penobscot mccrum baked large potato skins
2 slicemild jalepeno flavored bacon
1/2 cspinach, fresh
1 smallshallot, diced
1/2 cwhite wine, dry
2 Tbsplemon juice, fresh
2 Tbspheavy cream
1/2 ccold butter, unsalted
2 Tbspchives, chopped + more for garnish
1/2 tspcracked black pepper
1/2 crice flour
1/2 cpanko bread crumbs
3/4 tspcayenne pepper
How to Make Fried Oyster Potato Boats
- Pre-heat oven to 400 degrees.
- Whisk together ¼ cup olive oil with 1 teaspoon hot sauce and ½ teaspoon salt. With a pastry brush (or your hands), coat the potato skins with the mixture. And extra can be divided evenly in the hollowed out wells of the potato skins.
- Place potato skins on a sheet pan and bake 10 minutes.
- Shuck the oysters over a bowl (to catch all of the oyster liqueur) and place oysters and oyster liqueur in separate bowls.
- Cook the bacon in a skillet set over medium heat until crisp, then dice and set it aside.
- Roughly chop the spinach and sauté in the rendered bacon fat until wilted.
- Combine the shallots, white wine, and lemon juice in a saucepan over high heat and reduce by half.
- Add the heavy cream and bring to a slow boil. Reduce the heat to low and add the butter, a little bit at a time, whisking constantly. Don’t add more butter until what you’ve already added is thoroughly combined. Continue whisking until the mixture is thick enough to coat the back of a spoon. Remove from the heat and stir in the remaining hot sauce, chopped chives, spinach, crumbled bacon, 1 teaspoon salt, ½ teaspoon pepper and the reserved oyster liqueur.
- Set up a dredging station by putting the rice flour in one bowl, whisking the egg in a second bowl, and putting the panko breadcrumbs in a third bowl. Add ¼ teaspoon cayenne pepper to each bowl.
- In a medium sized saucepan, bring 2 cups olive oil to 375 degrees.
- Working in 2 batches, coat the oysters in rice flour, egg wash, and panko and deep fry until golden brown (about 1-2 minutes)
- Evenly distribute the sauce onto the potato skins and top with 2 fried oysters each.
- Garnish with whole and chopped chives and serve.