Down By The Delta Oysters Over Balsamic Spinach

• 1-1/2 cups all-purpose flour
• 1/2 teaspoon cayenne pepper
• 1 teaspoon celery seeds
• 1 teaspoon salt
• 1 teaspoon freshly-ground pepper
• 2 pints shucked oysters, drained
• 1 cup plain whole milk yogurt
• Canola oil for deep frying
• 2 tablespoons prepared balsamic vinaigrette
• 2 tablespoons water
• 3 (10 oz) bags cleaned and ready to use spinach
• Tabasco sauce to taste
• Salt and freshly ground pepper to taste

1. In a medium bowl combine flour, cayenne, celery seed, salt and pepper. Mix well and set aside. In another bowl combine oysters and yogurt, cover and refrigerate at least 30 minutes but not more than 1 hour. Drain oysters, blotted. Add half of them to flour mixture and toss to coat; transfer oysters to a large wire strainer to remove excess flour. Repeat with remaining oysters.
2. In a heavy deep 12-inch skillet, add oil to a depth of 1 to 1-1/2 inches and heat until it reaches 375 degrees on a deep-fry thermometer. Add half of the oysters, sliding them into the hot oil carefully to avoid splashing. Fry them until golden brown on both sides, 1 or 2 minutes, adjusting the heat as necessary to maintain temperature. Using a slotted spoon, remove oysters to several layers of paper towels. Repeat with remaining oysters.
3. Wipe out skillet and heat balsamic vinaigrette and water, add spinach one bag at a time, and press and turn it until leaves wilt. Add second and third bags of spinach, wilting one bag at a time. Immediately divide spinach between 6 plates and top with the oysters.

flour, cayenne pepper, celery seeds, salt, freshlyground pepper, pints shucked oysters, milk yogurt, canola oil, vinaigrette, water, tabasco sauce, salt

Taken from www.epicurious.com/recipes/member/views/down-by-the-delta-oysters-over-balsamic-spinach-1208307 (may not work)