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Fried Oyster Salad with Spicy Cajun Remoulade



Oh, wow this salad.  Simple greens, onions, and tomatoes with a vinaigrette, oysters fried two different ways, and my favorite Spicy Cajun Remoulade Sauce.  So simple, yet so full of flavor. If you are like me and you love fried oysters, you're going to love this recipe.  I opted not to mix the oysters into the salad because of my food allergy (corn--oh the sacrifices), but these would be beautiful mixed right in on top of the greens with the light vinaigrette. This salad is inspired by one of my favorite local restaurants.


So let me back up a little, I have not been a life-long oyster lover. Growing up my Mom always would fry shrimp and oysters because she and my sister loved oysters and my Dad and I preferred the shrimp.  Honestly, I don't even know if I ever tried them, I just had in my mind that I didn't like oysters. Well since my palate has greatly expanded now I absolutely love all of the delicious brininess of these little molluscs.



Most places in the South fry oysters in a cornmeal-flour batter.  This is usually the preferred method, but I opted to fry them two different ways--cornmeal-flour and flour ( good ole corn allergy). Both are pretty simple and really delicious.  My favorite is actually flour, but the hubs absolutely loves cornmeal.



Yield: 2-4

Fried Oyster Salad

prep time: 30 mins cook time: 10 mins total time: 40 mins

ingredients

  • 2 dozen oysters
  • cornmeal-flour batter*
  • flour batter*
  • 2 large eggs, lightly beaten
  • 1 teaspoon hot sauce ( I used Louisiana Hot Sauce)
  • peanut oil for frying
  • mixed greens
  • 1 tomato, sliced and cut in half
  • 1/2 purple onion, thinly sliced
  • white wine vinaigrette*
  • salt and pepper to taste
  • Spicy Cajun Remoulade Sauce
For the cornmeal-flour batter:
  • 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon Cajun seasoning (I used Tony's)
For the flour batter:
  • 1 cup all-purpose flour
  • 1 tablespoon Cajun seasoning ( I used Tony's)
For the white wine vinaigrette:
  • 1/2 cup olive oil
  • 2 tablespoons white wine vinegar
  • 1 garlic clove, grated

instructions

To cook the oysters:
  1. Drain and rinse the oysters. Dry thoroughly. 
  2. In a wide, flat bowl beat the eggs and add the hot sauce. Mix well.
  3. Put the cornmeal-flour batter on a plate and the flour batter on another plate.
  4. Heat the oil in a large dutch oven over high heat until temperature reaches 375℉.
  5. Once the oil is heated, dredge the oysters, one by one, in the egg mixture and then either the cornmeal-flour batter or the flour batter. 
  6. Fry in oil (flour mixture first to avoid cornmeal on the flour) until oysters are golden brown and floating (about 4-5 minutes). Cook in batches.
  7. Remove from the oil and place on a plate lined with paper towels.
To make the vinaigrette:
  1. In a small bowl, combine the olive oil, white wine vinegar, and garlic.  Whisk to combine. 
To assemble the salad:
  1. Toss the greens, tomatoes, and onion with a small amount of the vinaigrette to taste ( I used about 3 cups of greens and 2 tablespoons vinaigrette). Season with salt and pepper to taste.  
  2. Add the fried oysters and a side of the Spicy Cajun Remoulade Sauce.




Enjoy!

XO,

Sabrina

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