Hand-Selected Recipes and Stories Straight to Your Inbox


Oysters Sara

Serves: 6
Hands On Time: 
Total Time: 


2 tablespoons butter, melted
3 tablespoons all-purpose flour
1 cup heavy cream
1 cup milk
1 teaspoon granulated sugar
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/2 tablespoon Tabasco sauce
1/4 teaspoon white pepper
1/4 teaspoon freshly ground black pepper
1 (10-ounce) box frozen chopped spinach, thawed and drained
1 teaspoon ground nutmeg
1 cup sliced mushrooms

Fried oysters
Vegetable oil
1/2 cup white cornmeal
1/2 cup all-purpose flour
Salt and freshly ground black pepper
1/2 cup milk
18 oysters (fresh shucked or packaged)


To make the spinach: In a bowl, combine butter and flour to form a paste. Set aside.

In a heavy saucepan over medium heat, combine cream, milk, sugar, salt, Worcestershire sauce, Tabasco and white and black peppers, and bring to a light simmer. Add spinach and nutmeg and mix well. Add flour paste and mix to avoid clumps. When completely blended, add mushrooms. Return to a simmer for 2 to 3 minutes.

To make the oysters: Meanwhile, heat oil for a deep fryer to 350 degrees. In a shallow bowl, combine cornmeal and flour and season with salt and pepper. Pour the milk in a seperate shallow bowl. Dip oysters in milk, then coat with flour mixture.

Deep fry until golden brown (you might need to do this in batches; do not overcrowd).

Transfer the spinach to a small casserole dish or bowl. Top with fried oysters. Serve immediately. 


Per serving: 353 calories (percent of calories from fat, 74), 7 grams protein, 16 grams carbohydrates, 2 grams fiber, 30 grams fat (14 grams saturated), 83 milligrams cholesterol, 538 milligrams sodium.

the southern
kitchen difference