Spicy Fried Oysters on Jalapeno Caesar Salad Recipe

Name: Spicy Fried Oysters on Jalapeno Caesar Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large egg yolks; 4 cloves smoked garlic, minced; 2 shallots, minced; 4 anchovy fillets; 2 tablespoons hot mustard; 1 tablespoon Worcestershire sauce; 2 teaspoons hot pepper sauce; 2 teaspoons balsamic vinegar; 3/4 cup canola oil; 3/4 cup olive oil; 4 roasted and chopped red jalapenos; 1 tablespoon chopped cilantro; 2 tablespoons lime juice; Salt, to taste; 16 medium-large fresh oysters; 2 cups dried cornbread crumbs; 1 serrano chili, seeded and finely chopped; 1 clove garlic, finely chopped; 1 teaspoon cayenne pepper; 1 teaspoon ground black pepper; 1/2 cup peanut oil; 1 large head romaine, outer leaves removed, cleaned, dried, and diced; 1/4 cup Cotija or Mexican Farmer's cheese, crumbled; 1/4 cup pomegranate seeds; 1/4 cup pumpkin seeds (pepitas), toasted and finely ground

Servings: persons

2 large egg yolks
4 cloves smoked garlic, minced
2 shallots, minced
4 anchovy fillets
2 tablespoons hot mustard
1 tablespoon Worcestershire sauce
2 teaspoons hot pepper sauce
2 teaspoons balsamic vinegar
3/4 cup canola oil
3/4 cup olive oil
4 roasted and chopped red jalapenos
1 tablespoon chopped cilantro
2 tablespoons lime juice
Salt, to taste
16 medium-large fresh oysters
2 cups dried cornbread crumbs
1 serrano chili, seeded and finely chopped
1 clove garlic, finely chopped
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1/2 cup peanut oil
1 large head romaine, outer leaves removed, cleaned, dried, and diced
1/4 cup Cotija or Mexican Farmer's cheese, crumbled
1/4 cup pomegranate seeds
1/4 cup pumpkin seeds (pepitas), toasted and finely ground

1
To make dressing, combine egg yolks, garlic, shallots, anchovies, Worcestershire, Tabasco, and balsamic vinegar in a blender.
2
Puree until smooth.
3
Slowly add oils until dressing is emulsified and creamy.
4
Add chopped jalapenos, cilantro, lime juice and salt to taste.
5
Shuck oysters and reserve juice (or have the fishmonger do this for you).
6
In a medium bowl, combine crumbs, serrano chili, garlic, cayenne pepper, and black pepper, mixing well.
7
Lift oysters out of juice, 1 at a time, and dredge in crumb mixture to coat heavily.
8
Strain and reserve 1 tablespoon oyster liquor for vinaigrette.
9
Place breaded oysters on waxed paper until ready to fry.
10
Heat oil in a large saute pan over medium heat.
11
Carefully place oysters in pan, 1 at a time.
12
Brown for 2 minutes, turn, and brown other side for about 2 minutes.
13
Do not overcook.
14
Remove and keep warm.
15
Toss romaine with Caesar Dressing.
16
Place on 4 plates and sprinkle cheese and pomegranate seeds on salad.
17
Dust plate with powdered pumpkin seeds.
18
Place 4 fried oysters on each salad.
19
Serve immediately.

1187

kcal

Calories

114

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 25 ingredients. The key ingredients include: 2 large egg yolks, 4 cloves smoked garlic, minced, 2 shallots, minced, 4 anchovy fillets, and more.

Yes, Spicy Fried Oysters on Jalapeno Caesar Salad 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.

Spicy Fried Oysters on Jalapeno Caesar Salad

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