Fried Oysters Insalata (lunch) Recipe
(Lunch Only) FRANK’S fried oysters, creole remoulade, baby lettuce & balsamic vinaigrette, crispy pancetta, shaved red onion & Pecorino-Roman.
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Ingredients
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Fried Oysters
Creole Remoulade
Salad
Method
Fried Oysters
- 1
- 2
- 3
- 4
Heat the Oil
In a large skillet, heat vegetable oil over medium-high heat until it shimmers.
- 5
Fry the Oysters
Fry the oysters in batches for about 2-3 minutes on each side, or until golden brown. Transfer to a paper towel-lined plate to drain excess oil.
Creole Remoulade
- 6
Mix the Ingredients
In a bowl, combine mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, minced garlic, paprika, chopped parsley, salt, and black pepper.
- 7
Chill
Refrigerate the remoulade for at least 30 minutes before serving to enhance flavors.
Salad Assembly
- 8
Prepare the Salad
In a large mixing bowl, toss baby lettuce with balsamic vinaigrette until well coated.
- 9
Add Toppings
Add crispy pancetta, shaved red onion, and shaved Pecorino Romano on top of the salad.
- 10
Serve
Arrange the salad on plates and top with fried oysters. Serve with a side of Creole remoulade.
