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1
In a food processor, place the tarragon and spinach and pulse 1 to 2 times to coarsely chop.
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2
Add the panko and pulse until completely combined with the tarragon and spinach (it should look like green bread crumbs).
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3
Transfer the mixture to a medium bowl and set aside.
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4
In a small saute pan set over medium-high heat, add the olive oil and pancetta and cook until the pancetta is golden-brown and crispy, about 4 minutes.
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5
Remove the pan from the heat and add the lemon juice, sugar and salt, stirring with a wooden spoon until the sugar is dissolved.
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6
Add the parsley and set aside.
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7
Pour enough grapeseed oil into 10-inch saute pan to fill it by 1/3 inch.
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8
Heat the oil over medium heat to 350 degrees F or until a few breadcrumbs sprinkled in the pan sizzle immediately but do not burn.
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9
Lightly beat the egg in a medium bowl.
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10
Add the oysters to the egg and toss gently to coat.
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11
One by one, lift them out of the egg and place them in the herb breadcrumbs.
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12
Again toss gently to make sure the oysters are coated all around, pressing gently to adhere.
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13
Place the breaded oysters, one at a time, into the hot oil.
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14
You should be able to fry about 6 at a time.
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15
Fry until golden brown, about 1 minute.
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16
Flip the oysters and cook another 1 minute to brown on the other side.
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17
Remove from the oil with a slotted spoon and drain on a paper towel-lined plate.
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18
Repeat the process with the remaining oysters.
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19
Place one oyster in each half shell and spoon some of the pancetta vinaigrette over the top.
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20
Serve warm.
