Prep Time
15 Mins
Cook Time
6 Mins
Yield
Makes 6 servings

Adding Cajun seasoning to the oyster dredge creates a hearty depth of flavor for this fresh salad.

How to Make It

Step 1

Beat egg whites at high speed with an electric mixer until stiff peaks form. Combine flour and next 3 ingredients in a shallow dish. Dip oysters in egg whites, and dredge in flour mixture, shaking off excess.

Step 2

Pour oil to a depth of 2 inches into a large deep skillet; heat over medium-high heat to 350°. Fry oysters, in batches, 2 to 3 minutes or until done. Drain on a wire rack over paper towels. Sprinkle hot oysters with salt.

Step 3

Toss together lettuce and Walnut Oil Vinaigrette in a large bowl. Spoon Louisiana Caviar Dressing onto serving plates. Top with lettuce mixture and fried oysters.

Step 4

Reprinted with permission from My New Orleans, The Cookbook by John Besh (Andrews McMeel Publishing, 2009).

My New Orleans, The Cookbook by John Besh (Andrews McMeel Publishing, 2009)

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