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Fried Oyster Salad with Buttermilk Dressing and Corn-Jalapeno Relish (Emeril Lagasse) Recipe

Fried Oyster Salad with Buttermilk Dressing and Corn-Jalapeno Relish (Emeril Lagasse) Recipe

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Fried Oyster Salad with Buttermilk Dressing and Corn-Jalapeno Relish (Emeril Lagasse)

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Ingredients:

Serving

1 tbsp butter
2 1/2 cups fresh corn kernels
2/3 cup chopped red bell pepper
2/3 cup chopped red onion
2 jalapeno peppers, seeded and minced
1 tsp salt
2 tbsp honey
2 tsp fresh lime juice
3/4 cup buttermilk
1 tbsp butter
2 1/2 cups fresh corn kernels
2/3 cup chopped red bell pepper
2/3 cup chopped red onion
2 jalapeno peppers, seeded and minced
1 tsp salt
2 tbsp honey
2 tsp fresh lime juice
3/4 cup buttermilk
1/4 tsp minced garlic
3 tbsp minced chives
1 jalapeno pepper, seeded and minced
1/2 tsp salt
1/2 cup sour cream
vegetable oil, for frying
1 cup yellow cornmeal
1/2 cup flour
1 tbsp essence , recipe follows
2/3 cup buttermilk
1 tbsp hot sauce
1/4 tsp salt
24 raw oysters, drained and patted dry on paper towels
8 cups mixed baby greens, for serving
6 slices crisp-cooked bacon, crumbled , for garnishing

Directions:

Make the corn relish: Heat a heavy skillet over high heat. When hot, add the butter and corn and cook until the corn has begun to brown, stirring occasionally, about 3 minutes. Add the bell pepper, onion, jalapeno peppers, and salt and cook until vegetables are wilted, about 3 minutes. Add honey and lime juice, stir to combine, and transfer corn to a mixing bowl. Set aside to cool to room temperature. Taste and adjust seasoning if necessary. (The relish may be made 1 day in advance and stored in the refrigerator, covered.)
Make the salad dressing: In the bowl of a blender combine the buttermilk, garlic, chives, jalapeno pepper, and salt and process until smooth. Transfer to a medium bowl and whisk in the sour cream. Refrigerate for at least 1 hour to allow flavors to blend.
When ready to prepare the salads, prepare the oysters for frying: Fill a large saucepan with high sides with at least 2-inches of oil and heat to 350 degrees F. In a medium bowl, whisk the cornmeal with the flour and Essence. In a second bowl, combine the buttermilk, hot sauce, and salt, and stir to blend.
Working with 6 oysters at a time, dip the oysters first in the buttermilk mixture, then allow any excess to drip off before dredging the oysters in the cornmeal mixture. Repeat with the remaining oysters. Fry the oysters in the hot oil in batches, turning once, until golden brown and floating on the surface of the oil, about 1 1/2 minutes. Transfer with a slotted spoon or tongs to a paper towel-lined plate to drain.
Divide the greens among 4 large salad bowls or plates and arrange spoonfuls of the corn-jalapeno relish along the edge of the greens. Top with the oysters, then drizzle the dressing decoratively over all. Crumble the crispy bacon over each salad and serve immediately.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3322.2 Kcal (13909 kJ)
Calories from fat	1021.94 Kcal
		% Daily Value*
Total Fat	113.55g	175%
Cholesterol	1504.7mg	502%
Sodium	5151.32mg	215%
Potassium	5733.59mg	122%
Total Carbs	124.12g	41%
Sugars	34.9g	140%
Dietary Fiber	11.98g	48%
Protein	434.19g	868%
Vitamin C	94mg	157%
Vitamin A	1.7mg	55%
Iron	137.1mg	762%
Calcium	356.6mg	36%

Amount Per 100 g
Calories	120.57 Kcal (505 kJ)
Calories from fat	37.09 Kcal
		% Daily Value*
Total Fat	4.12g	175%
Cholesterol	54.61mg	502%
Sodium	186.96mg	215%
Potassium	208.09mg	122%
Total Carbs	4.5g	41%
Sugars	1.27g	140%
Dietary Fiber	0.43g	48%
Protein	15.76g	868%
Vitamin C	3.4mg	157%
Vitamin A	0.1mg	55%
Iron	5mg	762%
Calcium	12.9mg	36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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