Chef Christopher Collins from The MacIntosh Restaurant shares a recipe for a fried oyster salad.
• 3 Fried Oysters
• 2 cups romaine (1/4” ribbons)
• 1-ounce Caesar Dressing
• fresh pecorino shavings
• cracked pepper
• 1 teaspoon chopped parsley
• Fried Oysters
• 3 fresh shucked oysters
• 1/3 cup buttermilk
• 1 teaspoon hot sauce
• 1/2 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon granulated garlic
Combine the buttermilk and hot sauce, add oysters and let soak for 30 minutes.
Whisk together dry ingredients and set aside.
Remove oysters from buttermilk and allow the excess to drain off.
Place in cornmeal dredge and tap off any extra.
Fry in 350-degree oil for 2 minutes or until golden brown and crispy.
Place on a paper towel to drain.
To build the salad, toss romaine with Caesar Dressing and place in the center
of a chilled bowl, emphasizing height.
Place Fried Oysters around edges, then top salad with shaved pecorino, chopped parsley and cracked pepper