Fried Oysters Insalata Recipe
Frank's fried oysters, creole remoulade, baby lettuce & balsamic vinaigrette, crispy pancetta, shaved red onion & Pecorino-Romano
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Ingredients
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Fried Oysters
Creole Remoulade
Salad Components
Method
Fried Oysters Preparation
- 1
Prepare Oysters
Rinse the oysters under cold water and shuck them. Pat them dry with paper towels and set aside.
- 2
Prepare Breading
In a shallow bowl, mix the flour, cornmeal, cayenne pepper, salt, and black pepper. In a separate bowl, beat the eggs and mix with buttermilk.
- 3
Bread Oysters
Dip each oyster first into the egg mixture and then coat with the flour mixture. Ensure they are well-coated.
- 4
Creole Remoulade Preparation
- 5
Mix Ingredients
In a bowl, combine the mayonnaise, Dijon mustard, hot sauce, chopped capers, parsley, lemon juice, minced garlic, and paprika. Mix well until smooth. Refrigerate until ready to use.
Salad Assembly
- 6
Prepare Vinaigrette
In a small bowl, whisk together the balsamic vinegar and olive oil. Season with salt and pepper to taste.
- 7
Assemble Salad
In a large bowl, combine the baby lettuce, shaved red onion, and crispy pancetta. Drizzle with the vinaigrette and toss gently.
- 8
Serve
On serving plates, place a generous portion of the salad, top with fried oysters, and drizzle with Creole remoulade. Finish with shavings of Pecorino-Romano cheese.
