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Fried Oysters on Caesar Salad
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 6
Prep Time: 20 Min.
Cook Time: 10 Min.
What you need:
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Salad:
1 head Florida Romaine lettuce, in bite size pieces
1/2 head Florida iceberg lettuce, in bite size pieces
1 c. Caesar salad dressing
1/2 c. Parmesan cheese, grated
2 c. garlic croutons

Fried Florida Oysters:
1 pint Florida oysters, shucked
3 Tbsp. milk
1/2 c. all-purpose flour
1/2 c. dry bread crumbs or corn meal
1/2 tsp. salt
1/4 tsp. pepper
canola oil for frying
anchovies (optional)
What to do:
1. Drain liquid from oysters and remove any remaining shell pieces. Place oysters in a bowl, add milk and stir.
2. Combine flour, bread crumbs or cracker meal, salt and pepper in a small bowl or pie plate. Coat oysters individually with flour mixture.
3. In a heavy skillet, heat 1/4 inch of oil until hot, but not smoking. Fry oysters for 2 to 3 min. on each side or until browned. Remove from oil and drain on absorbent paper.
4. 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).

* Nutritional information does not include suggested side dishes.

Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing
Serve with:
Pita bread and mango slices.
Wine pairings:
Chardonnay, Seyval Blanc, Sauvignon Blanc
Nutritional information:
Calories: 131;   Calories From Fat: 25;   Cholesterol: 45mg;   Total Carbs: 17g;   Protein: 8g;  
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