Gulf Fried Oyster Recipe

Place the arugula (or mixed greens) in a large mixing bowl and chill briefly while preparing other components.

Toast 1/2 cup pine nuts in a dry skillet over medium heat, stirring constantly, until golden and aromatic (2–4 minutes). Transfer to a plate to cool.

Cook bacon in a medium skillet over medium heat until crisp, about 6–8 minutes. Transfer to a paper towel–lined plate, drain, and when cool enough to handle, chop into 1/2-inch pieces. Reserve 1 tablespoon of bacon fat (optional) to flavor the vinaigrette or discard.

Crumble 1/2 cup blue cheese and set aside for sprinkling over the finished salad. Thinly slice chives and set aside for garnish.

In a small bowl or jar, combine white wine vinegar, Dijon mustard, honey, lemon juice, salt, and black pepper. Whisk briefly to combine.

Slowly whisk in the extra-virgin olive oil until emulsified. Stir in 1/4 cup crumbled blue cheese and 2 tablespoons of toasted pine nuts. Taste and adjust seasoning. If you reserved bacon fat, whisk 1 teaspoon into the dressing for a smoky note.

Set the vinaigrette aside at room temperature while you fry the oysters; stir gently before using.

Prep and Breading

Pat oysters dry with paper towels and place in a bowl. In a shallow dish, whisk together the flour, cornmeal, 1 tsp salt, 1/2 tsp black pepper, and garlic powder. In a second shallow bowl, whisk the egg with the buttermilk until blended.

Working in batches, dredge oysters first in the flour mixture (shake off excess), then dip into the egg-buttermilk, and finally return to the flour-cornmeal mixture for a second light coating. Place breaded oysters on a wire rack while heating oil.

Fry

Heat vegetable oil in a heavy-bottomed skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily. Fry oysters in batches (do not overcrowd) for 1.5–2.5 minutes per side, or until golden brown and crisp. Use a slotted spoon to transfer fried oysters to a paper towel–lined tray to drain. Keep warm in a single layer in a 200°F (95°C) oven if necessary.

Season the hot fried oysters lightly with a pinch of salt immediately after frying.

Toss the chilled arugula with about two-thirds of the blue cheese pine nut vinaigrette (reserve the rest for guests to add if desired), coating the leaves lightly but thoroughly.

Divide dressed greens onto four plates. Sprinkle each with roughly 2 tablespoons of the toasted pine nuts (reserve some for garnish), and equal portions of chopped bacon and crumbled blue cheese.

Top each salad with 4 hot fried oysters. Drizzle a little of the remaining vinaigrette over the oysters and finish with a scattering of chives and the remaining toasted pine nuts.

Serve immediately while oysters are hot and crisp.