1.Thinly slice the potatoes into discs lengthwise.
2.Shuck the oysters and wash them well. Wash the shells well and keep aside.
3.Take a potato slice, place the oyster within, wrap it and secure with a tooth pick.
4.Throw them in the fryer and fry them until lightly browned and crispy.
5.Sprinkle a little sea salt on the oysters.
6.In a bowl containing the yuzu infused Hollandaise sauce, drop the sauted spinach and the chopped Alaskan crab meat. Mix well.
7.Take out the toothpick from the potato wrapped oysters and discard.
8.On a plate, place the cooked egg whites and salt them.
9.Place the washed oyster shells on the egg whites.
10.Place the potato wrapped oysters are on top of the shells.
11.Spoon in the Crab Bearnaise sauce on each of the oysters.
12.Spoon in the black caviar on the fried oysters and serve right away.