Fried Oyster Salad with Pernod Buttermilk Dressing

Save Recipe
  • Level: Intermediate
  • Total: 1 hr 35 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 15 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Directions

  1. In the bowl of a food processor, combine the egg, lemon juice, mustard, garlic, green onions, 1/4 cup of the cheese, buttermilk, and Pernod. Pulse until smooth. Season the mixture with the Worcestershire sauce, salt and black pepper. With the machine running, slowly add the olive oil and mix until the mixture is thick. Reseason if necessary. Refrigerate the dressing until well chilled, about 1 hour.
  2. Season the oysters with Essence. In a mixing bowl, combine the flour and cornmeal together. Season the flour with Essence. In a large skillet, heat the vegetable oil.
  3. Dredge the oysters in the seasoned flour, coating each side completely. Shake off the excess flour and carefully lay in the hot oil. Fry until golden brown, about 1 1/2 minutes on each side.
  4. Remove the oysters from the oil and drain on a paper-lined plate. Season the oysters with Essence. Set aside and keep warm.
  5. Toss the greens with the dressing and season with salt and pepper. Mound the greens in the center of each plate and arrange the oysters around the greens. Sprinkle the top of each salad with the remaining cheese.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Yield: 2/3 cup
  1. Combine all ingredients thoroughly.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
9m Easy 99%
CLASS
Geoffrey Zakarian

Fried Chickpea Salad

10m Easy 100%
CLASS
15m Intermediate 99%
CLASS
Larisa Alvarez

Classic Potato Salad

18m Easy 95%
CLASS