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Fried Oyster Salad with Pernod Buttermilk Dressing (Emeril Lagasse) Recipe

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Fried Oyster Salad with Pernod Buttermilk Dressing (Emeril Lagasse)
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Ingredients
18
Count
Nutrition
3646
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. In the bowl of a food processor, combine the egg, lemon juice, mustard, garlic, green onions, 1/4 cup of the cheese, buttermilk, and Pernod. Pulse until smooth. Season the mixture with the Worcestershire sauce, salt and black pepper. With the machine running, slowly add the olive oil and mix until the mixture is thick. Reseason if necessary. Refrigerate the dressing until well chilled, about 1 hour.
  2. Season the oysters with Essence. In a mixing bowl, combine the flour and cornmeal together. Season the flour with Essence. In a large skillet, heat the vegetable oil.
  3. Dredge the oysters in the seasoned flour, coating each side completely. Shake off the excess flour and carefully lay in the hot oil. Fry until golden brown, about 1 1/2 minutes on each side.
  4. Remove the oysters from the oil and drain on a paper-lined plate. Season the oysters with Essence. Set aside and keep warm.
  5. Toss the greens with the dressing and season with salt and pepper. Mound the greens in the center of each plate and arrange the oysters around the greens. Sprinkle the top of each salad with the remaining cheese.
  6. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  7. 2 1/2 tablespoons paprika
  8. 2 tablespoons salt
  9. 2 tablespoons garlic powder
  10. 1 tablespoon black pepper
  11. 1 tablespoon onion powder
  12. 1 tablespoon cayenne pepper
  13. 1 tablespoon dried oregano
  14. 1 tablespoon dried thyme
  15. Combine all ingredients thoroughly.
  16. Yield: 2/3 cup
  17. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
  18. Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3646.41 Kcal (15267 kJ)
Calories from fat 1661.8 Kcal
% Daily Value*
Total Fat 184.64g 284%
Cholesterol 1527.22mg 509%
Sodium 2970.25mg 124%
Potassium 4768.98mg 101%
Total Carbs 51.14g 17%
Sugars 2.19g 9%
Dietary Fiber 4.14g 17%
Protein 432.24g 864%
Vitamin C 11.8mg 20%
Iron 109.9mg 611%
Calcium 145.1mg 15%
Amount Per 100 g
Calories 178.31 Kcal (747 kJ)
Calories from fat 81.26 Kcal
% Daily Value*
Total Fat 9.03g 284%
Cholesterol 74.68mg 509%
Sodium 145.24mg 124%
Potassium 233.2mg 101%
Total Carbs 2.5g 17%
Sugars 0.11g 9%
Dietary Fiber 0.2g 17%
Protein 21.14g 864%
Vitamin C 0.6mg 20%
Iron 5.4mg 611%
Calcium 7.1mg 15%

* 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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Recipe Tags

Weightwatchers Points

  • 87.5
    Points
  • 92
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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