Spicy Fried Oysters on Jalapeno Caesar Salad

Total Time:
30 min
20 min
10 min

4 servings

  • Jalapeno Caesar Dressing:
  • 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
  • Oysters:
  • 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
  • Salad:
  • 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
  • To make dressing, combine egg yolks, garlic, shallots, anchovies, Worcestershire, Tabasco, and balsamic vinegar in a blender. Puree until smooth. Slowly add oils until dressing is emulsified and creamy. Add chopped jalapenos, cilantro, lime juice and salt to taste.

  • Shuck oysters and reserve juice (or have the fishmonger do this for you).

  • In a medium bowl, combine crumbs, serrano chili, garlic, cayenne pepper, and black pepper, mixing well.

  • Lift oysters out of juice, 1 at a time, and dredge in crumb mixture to coat heavily. Strain and reserve 1 tablespoon oyster liquor for vinaigrette. Place breaded oysters on waxed paper until ready to fry.

  • Heat oil in a large saute pan over medium heat. Carefully place oysters in pan, 1 at a time. Brown for 2 minutes, turn, and brown other side for about 2 minutes. Do not overcook. Remove and keep warm.

  • Toss romaine with Caesar Dressing. Place on 4 plates and sprinkle cheese and pomegranate seeds on salad. Dust plate with powdered pumpkin seeds. Place 4 fried oysters on each salad. Serve immediately.

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