Our trip was for an extended weekend. We spent a lot of time eating because the food was standout good, in particular the seafood. And out of all the dishes we tried, there was one dish, a New Orleans Fried Oyster Salad that I realized I might even pull off at home! Enjoyed on a balcony overlooking an always interesting street scene, it was simple but flavorful and full of NOLA character.
Now at home, sans recipe, I was forced to ad lib. I made a remoulade-like salad dressing and fried oysters in cornmeal breading. The result was delicious and very much like we remembered. I was helped out by oysters from one of my seafood vendors in their last fresh shipment from Texas just before winter. Sounds like destiny!
Now the original salad had two obvious difference as you can see on the original, which shows tomatoes and cucumbers; I had neither and didn’t want to go to the grocery store (that pandemic again). But the glory of the salad is in the oysters and dressing, so no regrets on the change. For more New Orleans inspired food, take a look at the list at the end.
How to Prepare New Orleans Fried Oyster Salad
Combine dressing ingredients
Besides eating and soaking up the ambiance, my favorite activity was the swamp boat tour. The water, the Spanish Moss draped trees, our garrulous guide and the wildlife were all fascinating!
Laissez les Bon Temps Rouler!
- 5 ounces salad greens
- 2-3 Tablespoons thinly sliced red onion
- 1/2 c mayo
- 2 teaspoons mustard
- 2 teaspoons Cajun seasoning
- ¼ cup lemon juice
- ¼ - ½ teaspoon each garlic, cayenne, onion powder
- Dash hot sauce (to taste)
- Oil for frying
- 1/2 c cornmeal
- 1/2 c flour
- 2 eggs
- 1 quart bulk oysters
Whisk together salad dressing ingredients and set aside.
Drain the oysters and pat dry. In a wide, flat bowl beat the eggs. In a second flat bowl, mix the flour and cornmeal. Heat the oil until hot (375F)
When the oil is hot, dredge the oysters in the eggs followed by the cornmeal/flour mixture. Working in batches, fry oysters until golden brown on both sides (about 4-5 minutes). Remove from the oil and place on a plate lined with paper towels.
To assemble salad, divide lettuce between 4 large serving bowls and top with red onion and fried oysters. Top with dressing or serve dressing on the side.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 762Total Fat: 38gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 331mgSodium: 1292mgCarbohydrates: 52gFiber: 3gSugar: 2gProtein: 50g
Nutrition data accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Laissez les Bon Temps Rouler!
- Dirty Rice by That Recipe
- King Cake Spritz Cookies by Karen’s Kitchen Stories
- New Orleans Fried Oyster Salad by Art of Natural Living
- New Orleans Style Remoulade Sauce by Hezzi-D’s Books and Cooks
- Shrimp Étouffée by A Kitchen Hoor’s Adventures
- Vegan Jambalaya by Magical Ingredients
- One Pot Chicken Gnocchi Kale Soup
- Kale Feta Salad with Candied Walnuts, Beets Optional