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
  1. 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°.
  2. 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.
  3. Fry until golden brown, about 3 minutes. Remove oysters using a slotted spoon, and let drain on paper towels.
  4. Divide greens, tomatoes, and red onion among 4 plates. Top with fried oysters. Drizzle with Spicy Rémoulade Dressing.
Spicy Rémoulade Dressing
  1. In a medium bowl, stir together all ingredients until well combined.
Notes
*We used Tony Chachere’s Original Creole Seasoning.
Recipe by Louisiana Cookin' at https://louisianacookin.com/fried-oyster-salad-spicy-remoulade-dressing/