Fried Oyster Salad with Louisiana Caviar

By norsegal8

My friend John Burke's Louisiana Caviar Company, based in New Orleans, produces some imcredible paddlefish caviar that has a lot less salt than other varieties. So, be sure to taste carefully what I call the caviar ranch dressing for the salad to determine exactly how much salt it needs.

Ingredients

• FOR THE CAVIAR DRESSING:
• 1/4 cup buttermilk
• 1/4 cup mayonnaise
• 1 tablespoon sour cream
• 1 small garlic clove, minced
• 1 tablespoon minced shallots
• 1/4 teaspoon celery salt
• 1 teaspoon lemon juice
• Dash of hot sauce
• Dash of ground white pepper
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon Louisiana paddlefish caviar
• 1 tablespoon chopped fresh chives
• FOR THE OYSTERS:
• 3 large egg whites
• 1 cup all-purpose flour
• 1/3 cup cornmeal
• 1/3 cup dry breadcrumbs
• 2 teaspoons Cajun seasoning
• 3 dozen shucked and drained oysters
• Canola oil for frying
• Salt to taste
• 4 cups frisée lettuce or curly endive
• 1/4 cup Walnut Oil Vinaigrette
• Louisiana Caviar Dressing Preparation

Details

Servings 6

Preparation

Step 1

1. Whisk together first 11 ingredients in a medium bowl. Fold in caviar and chives.

2. Beat egg whites at high speed with an electric mixer until stiff peaks form. Combine flour and next 3 ingredients in a shallow dish. Dip oysters in egg whites, and dredge in flour mixture, shaking off excess.

3. Pour oil to a depth of 2 inches into a large deep skillet; heat over medium-high heat to 350°. Fry oysters, in batches, 2 to 3 minutes or until done. Drain on a wire rack over paper towels. Sprinkle hot oysters with salt.

4. Toss together lettuce and Walnut Oil Vinaigrette in a large bowl. Spoon Louisiana Caviar Dressing onto serving plates. Top with lettuce mixture and fried oysters.