Recipe courtesy of Dean Fearing
Spicy Fried Oysters on Jalapeno Caesar Salad
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1394
- Total Fat
- 111
- Saturated Fat
- 16
- Carbohydrates
- 69
- Dietary Fiber
- 7
- Sugar
- 8
- Protein
- 36
- Cholesterol
- 234
- Sodium
- 1622
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
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
Directions
- 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.