Recipe: Fried Oyster Salad
Vegetable oil, for frying
24 small- to medium-size oysters, shucked
2 egg whites
1 cup all-purpose flour
½ cup cornmeal
1 teaspoon salt
½ teaspoon pepper
½ pound arugula
Lemon Dressing (see recipe)
Lemon wedge, for garnish
In a deep skillet, heat ¼-inch vegetable oil to very hot.
While the oil is heating, whisk the egg whites together in a pie plate and set aside.
In another pie plate, whisk together the flour, cornmeal, salt and pepper.
When the oil is ready, dip each oyster into the egg whites, drain and then roll them into the flour mixture. Be sure all sides of the oyster are coated with flour. Shake lightly to remove excess flour and carefully arrange in hot oil. When arranging oysters in the pan, begin at the outer edge and lay the oysters in a ring around the outside of the pan. Place a few oysters in the center. Do not crowd the pan. When you finish laying out the oysters, the first ones will be ready to turn. Turn all the oysters and cook them just until they turn golden brown, about 2 minutes total. Remove them from the oil and drain. Keep the oysters warm and continue with the remaining oysters if needed.
Divide the arugula among the serving plates. Arrange the oysters on top of a the rugula and drizzle with Lemon Dressing. Serve immediately.
Adapted from a recipe provided by Vicky Murphy, Inland Seafood