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Spicy Fried Oysters On Jalapeño Caesar Salad

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, E
MineralsZinc, Natrium, Chromium, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Jalapeño Caesar Dressing

  2. 2 Egg yolks (large)

  3. 4 Smoked garlic cloves - minced

  4. 2 Shallots - minced

  5. 4 Anchovy fillets

  6. 2 tablespoons 30ml Hot mustard

  7. 1 tablespoon 15ml Worcestershire sauce

  8. 2 teaspoons 10ml Hot pepper sauce

  9. 2 teaspoons 10ml Balsamic vinegar

  10. 3/4 cup 177ml Canola oil

  11. 3/4 cup 177ml Olive oil

  12. 4 Chopped roasted red jalapeños

  13. 1 tablespoon 15ml Chopped cilantro

  14. 2 tablespoons 30ml Lime juice

  15. Salt - to taste

  16. Oysters

  17. 16 Medium-large fresh oysters

  18. 2 cups 125g / 4.4oz Dried cornbread crumbs

  19. 1 Serrano chili - seeded, and Finely chopped 1 Garlic clove - finely chopped

  20. 1 teaspoon 5ml Cayenne pepper

  21. 1 teaspoon 5ml Freshly-ground black pepper

  22. 1/2 cup 118ml Peanut oil

  23. Salad

  24. 1 Romaine head - outer leaves removed (large)

  25. Cleaned, dried, and diced

  26. 1/4 cup 36g / 1 1/3oz Cojita or Mexican Farmer's cheese - crumbled

  27. 1/4 cup 27g / 1oz Pomegranate seeds

  28. 1/4 cup 27g / 1oz Pumpkin seeds (pepitas) - toasted, and Finely ground

Instructions Jump to Ingredients ↑

  1. 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 jalapeños, cilantro, lime juice and salt to taste.

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

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

  4. 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.

  5. 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.

  6. 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.

  7. This recipe yields 4 servings.

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