Fried oysters and spicy dressing make this recipe a wonderful entrée salad.
Fried Oyster Salad with Spicy Rémoulade Dressing
Makes 4 Servings
Ingredients
- Vegetable oil, for frying
- ½ cup all-purpose flour
- ½ cup yellow cornmeal
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 24 fresh oysters, shucked and drained
- 6 cups fresh spring mix lettuces
- 1 cup halved grape tomatoes
- ¼ cup thinly sliced red onion
- Spicy Rémoulade Dressing (recipe follows)
Spicy Rémoulade Dressing
- ¾ cup mayonnaise
- 1 tablespoon Creole mustard
- 1½ teaspoons paprika
- 1 teaspoon prepared horseradish
- 1 teaspoon fresh lemon juice
- 1 teaspoon dill pickle juice
- 1 teaspoon hot sauce
- ½ teaspoon Creole seasoning*
- 1 clove garlic, minced
Instructions
- In a heavy-bottomed skillet, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
- In a medium bowl, stir together flour, cornmeal, salt, garlic powder, onion powder, and cayenne until combined. Dredge oysters in flour mixture, shaking off excess.
- Fry until golden brown, about 3 minutes. Remove oysters using a slotted spoon, and let drain on paper towels.
- Divide greens, tomatoes, and red onion among 4 plates. Top with fried oysters. Drizzle with Spicy Rémoulade Dressing.
Spicy Rémoulade Dressing
- In a medium bowl, stir together all ingredients until well combined.
Notes
*We used Tony Chachere’s Original Creole Seasoning.
