Categories: Recipes Date: Mar 13, 2008 Title: Paneed oysters
On New Orleans restaurant menus, paneed usually refers to a thin veal cutlet that has been breaded and pan-fried, much like a Wiener Schnitzel. Chef Tom Weaver, a south Louisiana native, served this delicious rendition featuring salty local oysters during his eight-year tenure as executive chef of Christian’s Restaurant in Mid City. He also delighted market shoppers with the crunchy treats during a Saturday Market demo.
To prepare sauce: In a medium saucepan, combine water, lemon juice, flour, pimientos, garlic, and paprika; stir to mix well. Cook over medium heat, stirring constantly, until thickened. Remove from heat and whip in 1-1/4 cups butter, a little at a time. Blend in food processor or blender. Place sauce in a stainless steel bowl sitting in hot water to keep warm.
Sauté mushrooms in 1 tablespoon butter until soft. Add spinach and sauté for 30 seconds, just enough to wilt the spinach. Remove from heat, drain, and keep warm.
Heat peanut oil for deep-frying to 375 degrees. Season flour with salt, white pepper, and cayenne pepper. Prepare an egg wash by combining eggs and milk and beating together. Dredge oysters in flour, then dip in egg wash, and then coat with bread crumbs. Deep-fry oysters in hot oil until crisp.
To serve, divide spinach and mushrooms equally among six plates. Place five oysters on the bed of spinach and mushrooms on each plate. Top each with about 1/4 cup sauce.
Recipe compliments of Chef Tom Weaver, Christian's Restaurant