Best Fried Oyster Salad With Lemon Dressing Recipes

FRIED OYSTER SALAD WITH PERNOD BUTTERMILK DRESSING

Fried Oyster Salad with Pernod Buttermilk Dressing image

Provided by Emeril Lagasse

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 27

Ingredients

Dash Worcestershire sauce
Salt
1 tablespoon Creole Mustard or whole grain mustard
2 teaspoons minced garlic
1/4 cup chopped green onions
1/2 cup grated Parmigiano-Reggiano
1/4 cup buttermilk
1 tablespoon Pernod
Freshly ground black pepper
1 cup olive oil
24 large shucked oysters
Essence, recipe follows
1 cup all-purpose flour
1 cup cornmeal
1/2 cup vegetable oil
4 cups assorted greens (arugula, frisee, radicchio, watercress and spinach)
4 cups assorted greens (arugula, frisee, radicchio, watercress and spinach)
1 egg
1 lemon, juiced
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

Steps:

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.
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.
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.
Remove the oysters from the oil and drain on a paper-lined plate. Season the oysters with Essence. Set aside and keep warm.
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.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

SPICY FRIED OYSTERS ON JALAPENO CAESAR SALAD

Spicy Fried Oysters on Jalapeno Caesar Salad image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 25

Ingredients

2 large egg yolks
4 cloves smoked garlic, minced
2 shallots, minced
4 anchovy fillets
2 tablespoons hot mustard
1 tablespoon Worcestershire sauce
2 teaspoons hot pepper sauce
2 teaspoons balsamic vinegar
3/4 cup canola oil
3/4 cup olive oil
4 roasted and chopped red jalapenos
1 tablespoon chopped cilantro
2 tablespoons lime juice
Salt, to taste
16 medium-large fresh oysters
2 cups dried cornbread crumbs
1 serrano chili, seeded and finely chopped
1 clove garlic, finely chopped
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1/2 cup peanut oil
1 large head romaine, outer leaves removed, cleaned, dried, and diced
1/4 cup Cotija or Mexican Farmer's cheese, crumbled
1/4 cup pomegranate seeds
1/4 cup pumpkin seeds (pepitas), toasted and finely ground

Steps:

To make dressing, combine egg yolks, garlic, shallots, anchovies, Worcestershire, Tabasco, and balsamic vinegar in a blender. Puree until smooth. Slowly add oils until dressing is emulsified and creamy. Add chopped jalapenos, cilantro, lime juice and salt to taste.
Shuck oysters and reserve juice (or have the fishmonger do this for you).
In a medium bowl, combine crumbs, serrano chili, garlic, cayenne pepper, and black pepper, mixing well.
Lift oysters out of juice, 1 at a time, and dredge in crumb mixture to coat heavily. Strain and reserve 1 tablespoon oyster liquor for vinaigrette. Place breaded oysters on waxed paper until ready to fry.
Heat oil in a large saute pan over medium heat. Carefully place oysters in pan, 1 at a time. Brown for 2 minutes, turn, and brown other side for about 2 minutes. Do not overcook. Remove and keep warm.
Toss romaine with Caesar Dressing. Place on 4 plates and sprinkle cheese and pomegranate seeds on salad. Dust plate with powdered pumpkin seeds. Place 4 fried oysters on each salad. Serve immediately.

SPINACH AND CRISPY OYSTER SALAD WITH ROSEMARY-DIJON DRESSING

Spinach and Crispy Oyster Salad with Rosemary-Dijon Dressing image

This irresistible salad became a signature at Savoir Faire. I coat the oysters with bread crumbs flavored with sage, rosemary, and parsley-and strongly encourage you to use all three. The smell alone will have your mouth watering. Fried in this coating, the oysters take on a rich flavor that suggests stuffing. Placed atop a fresh spinach salad, the dish becomes a playful twist on Oysters Rockefeller (raw oysters on the half shell, topped with a spinach-bread crumb mixture and baked). The Rosemary-Dijon Dressing (which should be made first so the salad will come together easily at the end) is one you'll make again and again-it's delicious on just about any mix of greens.

Yield makes 4 servings

Number Of Ingredients 18

Ingredients

1 pint (about 24) shucked oysters
2 cups dry bread crumbs
4 tablespoons chopped fresh herbs (such as sage, rosemary, and parsley), or 2 tablespoons mixed dried herbs
1 cup egg whites (from about 8 large eggs), lightly beaten
6 cups spinach, stemmed, washed, and dried
4 large or 8 small button mushrooms, sliced
Olive or vegetable oil, for frying
Rosemary-Dijon Dressing
4 scallions, thinly sliced, as garnish
2 tablespoons finely chopped shallots
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
3/4 cup olive oil
1 tablespoon chopped fresh rosemary
Salt and pepper
Hot sauce
(makes about 1 cup, enough for 4 servings plus a little left over)

Steps:

Rinse and drain the oysters, then dry them thoroughly on paper towels. On a plate or pie tin, combine the bread crumbs and herbs. Dip the oysters in frothy egg whites and then in herbed bread crumbs. Press the oysters in the crumbs to ensure an even coating. Lay the oysters on a tray in one layer and set aside or refrigerate (uncovered) until ready to cook. Prepare the spinach and divide among four plates. Arrange mushroom slices around the spinach. Heat 1 inch of olive oil in a medium skillet over medium-high heat. Add the oysters and cook until evenly golden brown, about 4 minutes. Divide oysters evenly among the four plates. Drizzle with the dressing and sprinkle with scallions. Serve immediately.
Whisk together the shallots, vinegar, mustard, and lemon juice in a small bowl. Slowly whisk in the olive oil until the dressing is creamy and emulsified. Stir in the rosemary and season with salt, pepper, and hot sauce. Taste and adjust seasonings, adding more oil if the dressing is too sharp.
For this dish, I suggest panfrying in olive oil because I love the flavor, but you can use any neutral vegetable oil, such as canola or peanut. Either way, you should use enough oil to completely cover the bottom of the pan, and make sure it gets good and hot (but not smoking). To reduce spattering when frying, see that your oysters are dry before dipping them into the egg white and bread crumbs. You might also invest in a spatter screen, which is inexpensive and works well. If your mushrooms aren't nice enough to use raw, you can sauté them.