Crispy Fried Oysters on Lush Greens with Zesty Lemon Dressing
Indulge in the delightful combination of crispy fried oysters nestled on a fresh bed of arugula or spring greens. Drizzled with a tangy Meyer lemon dressing, this salad elevates a simple meal into a gourmet experience. Each bite brings a crunch from the perfectly coated oysters, a burst of freshness from the greens, and a refreshing zing from the dressing. Perfect as a light lunch or an impressive starter for any gathering, this dish is sure to impress seafood lovers and salad enthusiasts alike.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
vegetable oil
for frying (Heat in a deep skillet)
oysters
24 (shucked, small to medium-sized)
egg whites
2 (whisked)
all-purpose flour
1 cup
cornmeal
1/2 cup
salt
1 teaspoon
pepper
1/2 teaspoon
arugula or spring greens
1/2 lb (washed and dried)
lemon wedge
for serving
olive oil
1/2 cup
Meyer lemon juice
1/4 cup (substitute with 3 tablespoons fresh lemon juice and 1 tablespoon orange juice if unavailable)
grated Parmesan cheese
1/4 cup
mayonnaise
1 tablespoon
minced garlic
2 teaspoons
salt and pepper
(to taste)
Instructions
1
In a deep skillet, heat 1/4 inch of vegetable oil over medium-high heat until it reaches 375°F (190°C), or until a breadcrumb sizzles upon contact.
2
Meanwhile, prepare the oysters. In a shallow dish, whisk the egg whites until foamy. In a second dish, combine the all-purpose flour, cornmeal, salt, and pepper.
3
Once the oil is hot, take each oyster and dip it into the egg whites to coat, allowing any excess to drip off. Roll the oyster in the flour mixture, ensuring an even coat on all sides. Shake off any excess flour.
4
Carefully place the coated oysters in the hot oil, starting from the outer edge of the skillet and working your way towards the center to avoid crowding. Fry the oysters for about 2 minutes, or until they reach a golden brown color, turning them halfway through.
5
Once fried, use a slotted spoon to remove the oysters and drain them on paper towels to remove excess oil. Keep the fried oysters warm while you repeat the process with any remaining oysters.
6
To serve, divide the arugula or spring greens among the plates. Top with the crispy fried oysters and generously drizzle with the prepared Lemon Dressing.
7
For the Lemon Dressing, in a small bowl, whisk together the olive oil, Meyer lemon juice, grated Parmesan, mayonnaise, and minced garlic until well combined. Season with salt and freshly ground pepper to taste. If desired, make this dressing ahead of time and store it in the refrigerator for up to a week, bringing it back to room temperature before serving.
8
Garnish each plate with a lemon wedge and serve immediately for the best flavor and texture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Crispy Fried Oysters on Lush Greens recipe?
This recipe features crispy fried oysters served over fresh arugula or spring greens, topped with a zesty Meyer lemon dressing for a gourmet salad experience.
How many oysters are required for this dish?
The recipe calls for 24 small to medium-sized shucked oysters.
What kind of greens should I use for the base?
You can use either arugula or spring greens, ensuring they are washed and dried before serving.
What ingredients are used in the oyster breading?
The breading is a mixture of 1 cup all-purpose flour, 1/2 cup cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper.
How do I prepare the egg whites for coating?
Whisk 2 egg whites in a shallow dish until they become foamy before dipping the oysters.
What temperature should the frying oil reach?
The vegetable oil should be heated in a deep skillet until it reaches 375°F (190°C).
How can I test if the oil is hot enough without a thermometer?
You can drop a breadcrumb into the oil; if it sizzles upon contact, the oil is ready.
How much oil is needed for frying?
Heat approximately 1/4 inch of vegetable oil in a deep skillet.
What is the step-by-step coating process?
Dip each oyster into the whisked egg whites, allow excess to drip off, then roll in the flour and cornmeal mixture until evenly coated.
How long should I fry the oysters?
Fry the oysters for about 2 minutes, turning them halfway through, until they are golden brown.
How do I prevent the oysters from crowding the skillet?
Start placing the oysters from the outer edge of the skillet and work toward the center to ensure even cooking and prevent crowding.
What should I do once the oysters are fried?
Remove the oysters with a slotted spoon and drain them on paper towels to remove any excess oil.
What are the ingredients for the Lemon Dressing?
The dressing contains 1/2 cup olive oil, 1/4 cup Meyer lemon juice, 1/4 cup grated Parmesan, 1 tablespoon mayonnaise, and 2 teaspoons minced garlic.
What is a good substitute for Meyer lemon juice?
If Meyer lemons are unavailable, substitute with 3 tablespoons of fresh lemon juice and 1 tablespoon of orange juice.
Can the Lemon Dressing be made in advance?
Yes, the dressing can be made ahead of time and stored in the refrigerator for up to a week.
How should I store and serve leftover dressing?
Store it in the refrigerator and bring it back to room temperature before whisking and serving.
Is there a specific garnish recommended?
Each plate should be garnished with a lemon wedge for added freshness.
What is the best way to serve this dish?
Serve the crispy fried oysters immediately on top of the greens and drizzle with dressing for the best flavor and texture.
Why is cornmeal included in the flour mixture?
Cornmeal is added to the flour mixture to provide a crunchier texture to the fried oyster coating.
Does the recipe use minced garlic?
Yes, the dressing requires 2 teaspoons of minced garlic for a savory depth.
What is the purpose of the mayonnaise in the dressing?
The tablespoon of mayonnaise helps to emulsify the dressing and provide a slightly creamy consistency.
How many people does this recipe serve?
While not explicitly stated, with 24 oysters, it typically serves 4 people as a starter or 2 people as a light lunch.
Can I use frozen oysters?
While fresh shucked oysters are ideal, you can use frozen oysters if they are completely thawed and patted dry before the coating process.
Is the Parmesan cheese grated or shredded?
The recipe specifies using grated Parmesan cheese for better integration into the dressing.
Should the greens be seasoned?
The greens are seasoned by the zesty lemon dressing, but you can add extra salt and pepper to taste if desired.
What type of oil is used for the dressing base?
The dressing uses 1/2 cup of olive oil as its primary base.
What kind of flour should I use?
The recipe calls for standard all-purpose flour for the breading.
How do I ensure the coating stays on the oyster?
Shaking off the excess egg white before rolling in flour and shaking off excess flour after coating helps the breading adhere properly.
Is this recipe considered an appetizer or a main?
It is versatile enough to be served as an impressive starter for a gathering or a light lunch.
What flavor profile can I expect from the dressing?
The dressing is tangy, zesty, and savory due to the combination of Meyer lemon, garlic, and Parmesan cheese.