BACON & CHEESE POTATO PANCAKES WITH FRIED OYSTERS

BACON & CHEESE POTATO PANCAKES WITH FRIED OYSTERS image

Provided by Sherri Williams @logansw

Categories Fish

Number Of Ingredients 16

16 ounce(s) refrigerated sour cream & chive mashed potatoes
8 slice(s) ready made bacon, chopped
4 ounce(s) italian blend cheese, shredded
2 tablespoon(s) italian parsely, chopped
2 tablespoon(s) all purpose flour
1/2 teaspoon(s) crushed red pepper
1/2 teaspoon(s) lemon pepper
3 tablespoon(s) vegetable oil, for griddle
24 - freshed shucked oysters
1 tablespoon(s) sriracha
1 cup(s) seafood breader
SALAD
3-4 ounce(s) spring salad mix
24 - grape tomatoes, quartered
1/4 cup(s) gremolata olive oil
1 1/2 tablespoon(s) balsamic vinegar

Steps:

Combine ingredients 1-7 in a mixing bowl and mix well. With wet hands, make 8 (4 inch) pancakes.
Add vegetable oil to a large medium heat griddle.
Cook pancakes for 2-3 minutes until golden brown, flip and cook for an additional 2-3 minutes until done and golden brown. Remove from griddle and place on a warm plate.
Meanwhile, heat deep fryer to 320 degrees.
In a small mixing bowl, combine oysters and sriracha. Allow to marinate for 5-10 minutes.
Add breadeing to a large plate. Bread oysters and fry for 2 minutes or so until golden brown. Do not over-cook. Drain on paper towels.
Gently mix spring mix and tomatoes in a mixing bowl. Assemble on each plate-potato pancake, salad mix and oysters. Drizzle olive oil and balsamic vinegar on each plate.