Breaded Oysters Rockefeller
By Chrissy Weeks (chrissy.weeks -at- yahoo.com)
15 Shucked oysters
20 oz Chopped spinach, drained and squeezed dry
1/2 tsp Zatarain's Creole Seasoning
1 Tbsp Lemon juice
1 1/2 tsp Instant minced onion
1/4 cup Crisp cooked bacon, crumbled
1 cup All-purpose flour
1 package Zatarain's Crispy Southern Style Fish Fry
Combine spinach, Zatarain's Creole Seasoning, lemon juice, onion, and bacon. On a cookie sheet lined with waxed paper, portion out one tablespoon of the spinach mix. Top each portion of spinach with one of the shucked oysters. Place another portion of spinach on top of the oysters.
Freeze until firm and can be peeled off the waxed paper. When able to handle each spinach wrapped oyster, dust each with flour, dip in egg wash, and then roll in the Zatarain's Crispy Southern Style Fish Fry mix. Deep fry at 350-degrees-F for 5-6 minutes, or until center is hot.