fried oysters over a butter lettuce & tuscan kale salad
Ingredients
- 15 ounce jar of shucked oysters
- 3/4 cup all-purpose flour
- 3/4 cup cornmeal
- 1 1/2 teaspoons old bay seasoning
- 1 teaspoon seasoning salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground mustard seed
- 1/2 teaspoon white pepper
- 1 egg
- Vegetable or peanut oil, for frying
- butter lettuce, chopped
- tuscan kale, chopped
Instructions
- Pour about 2 inches of oil in a dutch oven pot and place the pot over medium-high heat.
- While the oil is heating, prepare your assembly line: Drain the liquid from oysters and lay flat on paper towel-lined plate to remove excess liquid. In a medium bowl, combine flour, cornmeal, and seasonings.
- In a separate bowl, beat one egg. Add the oysters to the egg and then, dripping off any excess egg, coat in the flour/cornmeal mixture. Take a pinch of the flour mixture and toss it in the hot oil – if it sizzles, the oil is ready.
- Working in batches, transfer about half of the coated oysters to the hot oil and fry for about 2 to 3 minutes. Repeat with the remaining oysters.
- Use tongs or a spider to transfer the fried oysters to a wire rack to drain excess oil. Serve over butter lettuce and chopped tuscan kale with your favorite savory dressing.
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