Fried Oyster Salad with Louisiana Caviar Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adding Cajun seasoning to the oyster dredge creates a hearty depth of flavor for this fresh salad. Ingredients:
3 large egg whites |
1 cup all-purpose flour |
1/3 cup cornmeal |
1/3 cup dry breadcrumbs |
2 teaspoons cajun seasoning |
3 dozen shucked and drained oysters |
canola oil for frying |
salt to taste |
4 cups frisée lettuce or curly endive |
1/4 cup walnut oil vinaigrette |
louisiana caviar dressing |
Directions:
1. Beat egg whites at high speed with an electric mixer until stiff peaks form. Combine flour and next 3 ingredients in a shallow dish. Dip oysters in egg whites, and dredge in flour mixture, shaking off excess.
2. Pour oil to a depth of 2 inches into a large deep skillet; heat over medium-high heat to 350°. Fry oysters, in batches, 2 to 3 minutes or until done. Drain on a wire rack over paper towels. Sprinkle hot oysters with salt.
3. Toss together lettuce and Walnut Oil Vinaigrette in a large bowl. Spoon Louisiana Caviar Dressing onto serving plates. Top with lettuce mixture and fried oysters.
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