Oyster Salad Serves 4

By Gail South | 02/10/2025

Season oysters w Creole seasoning. In mixing bowl, combine flour and cornmeal. In large skillet, heat oil. Dredge oysters in flour, coating completely. Shake off excess and carefully lay in hot oil. Fry until golden, about 1.5 min per side. Remove and drain on paper towels. Season. And set aside. Toss greens w Pernod Buttermilk Dressing. Mound in center of plates. Arrange oysters around greens. Sprinkle top w Parmesan.

Cheese, Parmesan 0.25c
Oysters 2doz, shucked
Flour 1c
Cornmeal 1c
Vegetable Oil 0.5c
Greens 4c assorted
Creole Seasoning

Posted in Salads & Dressings