Jul 14 2026
Restaurants›Eliza Restaurant›Fried Oyster & Spinach Salad Recipe

Fried Oyster & Spinach Salad Recipe

Inspired by Eliza Restaurant
Time45m
Serves4

pickled hard cooked egg, creamy vinaigrette

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Ingredients

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Salad Base

Breading and Frying

Creamy Vinaigrette

Method

Salad Preparation

  1. 1

    Wash and Dry Spinach

    Thoroughly wash the fresh spinach under cold running water. Pat dry with a clean kitchen towel or use a salad spinner to remove excess water.

  2. 2

    Prepare Pickled Eggs

    If not pre-prepared, peel the hard-cooked eggs and slice them in half. Arrange them on top of the spinach for serving.

Frying Oysters

  1. 3

    Set Up Breading Station

    Set up a three-bowl assembly line: one bowl for flour, one for the beaten egg, and one for cornmeal. Season flour with a pinch of salt if desired.

  2. 4

    Bread the Oysters

    Dredge each oyster in flour, dip into the beaten egg, and then coat with cornmeal. Make sure they are evenly coated.

  3. 5

    Heat the Oil

    In a heavy skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

  4. 6

    Fry Oysters

    Carefully place the breaded oysters into the hot oil in batches, frying until golden brown, about 2-3 minutes per side. Remove and place on a paper towel-lined plate to drain excess oil.

Making the Creamy Vinaigrette

  1. 7

    Combine Ingredients

    In a bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, black pepper, and water until smooth and creamy.

  2. 8

    Adjust Consistency

    If the vinaigrette is too thick, add a little more water until the desired consistency is achieved.

Assembly

  1. 9

    Assemble the Salad

    In a large salad bowl, add the washed spinach. Top with fried oysters and pickled eggs.

  2. 10

    Dress the Salad

    Drizzle the creamy vinaigrette over the salad just before serving. Toss gently to combine.

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