Crispy Oysters Rockefeller
Ingredients
- 1/2 cup fresh tarragon leaves
- 1/2 cup baby spinach leaves
- 1 cup panko breadcrumbs
- 2 tablespoons extra-virgin olive oil
- 4 ounces pancetta, diced
- 1/4 cup freshly squeezed lemon juice (from 1 large lemon)
- 1 teaspoon sugar
- 1/4 teaspoon kosher salt
- 1/4 cup chopped fresh parsley
- Grapeseed oil, for frying (about 3 cups)
- 1 large egg
- 1 dozen oysters, shucked and drained on a paper towel-lined plate (rinse and reserve shells)
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