Fried Oyster Salad With Louisiana Caviar Dressing – a delicious recipe with egg whites, flour, cornmeal, breadcrumbs, Cajun seasoning, oysters. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
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.
2
Pour oil to a depth of 2 inches into a large deep skillet; heat over medium-high heat to 350u00b0. Fry oysters, in batches, 2 to 3 minutes or until done. Drain on a wire rack over paper towels. Sprinkle hot oysters with salt.
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.
4
Reprinted with permission from My New Orleans, The Cookbook by John Besh (Andrews McMeel Publishing, 2009).
269
kcal
Calories
8
g
Fat
34
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 large egg whites, 1 cup all-purpose flour, 1/3 cup cornmeal, 1/3 cup dry breadcrumbs, and more.
Yes, Fried Oyster Salad With Louisiana Caviar Dressing falls under the Seafood category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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