Fried Oysters on Caesar Salad
Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.
Fried Florida Oysters:
1 pint Florida oysters, shucked
3 tablespoons milk
1/2 cup all-purpose flour
1/2 cup dry bread crumbs or corn meal
1/2 tsp. salt
1/4 tsp. pepper
Canola oil for frying
1 head Florida Romaine lettuce, in bite size pieces
1/2 head Florida iceberg lettuce, in bite size pieces
1 cup Caesar salad dressing
1/2 cup freshly grated Parmesan cheese
2 cups garlic croutons
- Drain liquid from oysters and remove any remaining shell pieces. Place oysters in a bowl, add milk and stir.
- Combine flour, bread crumbs or cracker meal, salt and pepper in a small bowl or pie plate. Coat oysters individually with flour mixture.
- In a heavy skillet, heat 1/4-inch of oil until hot, but not smoking. Fry oysters for 2 to 3 minutes on each side or until browned. Remove from oil and drain on absorbent paper.
- In large salad bowl, toss lettuces with dressing until well coated. Add Parmesan cheese and croutons and toss well. Arrange lettuce mixture on salad plates and top with Fried Florida Oysters and anchovies (if desired).
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 131; Calories From Fat: 25; Cholesterol: 45mg; Total Carbs: 17g; Protein: 8g.
Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.