Fried Oyster Salad with Pernod Buttermilk Dressing

Name: Fried Oyster Salad with Pernod Buttermilk Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg; 1 lemon, juiced; 1 tablespoon Creole Mustard or whole grain mustard; 2 teaspoons minced garlic; 1/4 cup chopped green onions; 1/2 cup grated Parmigiano-Reggiano; 1/4 cup buttermilk; 1 tablespoon Pernod; Dash of Worcestershire sauce; Salt and freshly ground black pepper; 1 cup olive oil; 24 large shucked oysters; Essence, recipe follows; 1 cup flour; 1 cup cornmeal; 1/2 cup vegetable oil; 4 cups assorted greens (arugula, frisee, radicchio, watercress, and spinach); 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

Servings: persons

1 egg
1 lemon, juiced
1 tablespoon Creole Mustard or whole grain mustard
2 teaspoons minced garlic
1/4 cup chopped green onions
1/2 cup grated Parmigiano-Reggiano
1/4 cup buttermilk
1 tablespoon Pernod
Dash of Worcestershire sauce
Salt and freshly ground black pepper
1 cup olive oil
24 large shucked oysters
Essence, recipe follows
1 cup flour
1 cup cornmeal
1/2 cup vegetable oil
4 cups assorted greens (arugula, frisee, radicchio, watercress, and spinach)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

1
In the bowl of a food processor, combine the egg, lemon juice, mustard, garlic, green onions, 1/4 cup of the cheese, butter milk, and Pernod.
2
Pulse until smooth.
3
Season the mixture with the Worcestershire sauce, salt and black pepper.
4
With the machine running, slowly add the olive oil and mix until the mixture is thick.
5
Reseason if necessary.
6
Refrigerate the dressing until well chilled, about 1 hour.
7
Season the oysters with Essence.
8
In a mixing bowl, combine the flour and cornmeal together.
9
Season the flours with Essence.
10
In a large skillet heat the vegetable oil.
11
Dredge the oysters in the seasoned flour, coating each side completely.
12
Shake off the excess flour and carefully lay in the hot oil.
13
Fry until golden brown, about 1 1/2 minutes on each side.
14
Remove the oysters from the oil and drain on a paper-lined plate.
15
Season the oysters with Essence.
16
Set aside and keep warm.
17
Toss the greens with the dressing.
18
Season the greens with salt and pepper.
19
Mound the greens in the center of each plate.
20
Arrange the oysters around the greens.
21
Sprinkle the top of each salad with the remaining cheese.
22
Combine all ingredients thoroughly.

1211

kcal

Calories

109

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 egg, 1 lemon, juiced, 1 tablespoon Creole Mustard or whole grain mustard, 2 teaspoons minced garlic, and more.

Yes, Fried Oyster Salad with Pernod Buttermilk 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.

That's it — enjoy your meal!