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  • Writer's pictureTommy Centola

Fried Oyster Caesar Salad

Updated: Mar 21, 2021

This is a great light salad for lunch. You can be happy that you

are eating a healthy salad, while eating delicious fried oysters. The

oysters replace the croutons on a traditional Caesar Salad.

2 heads Romaine Lettuce, cleaned and chopped into bite sized pieces

32 raw Oysters

Seafood Breading

Egg Wash

6 ounces Caesar Dressing

4 ounces Shredded Parmesan Cheese

Heat deep fryer to 360 degrees. Dip oysters into the egg wash,

then dredge in seafood batter. Shake off excess batter and fry for 2-3

minutes. Put romaine in a large mixing bowl. Add dressing and toss

until lettuce is well coated. Put into serving bowls and top with Fried

Oysters and Parmesan Cheese.

Egg Wash

2 slightly beaten Eggs

1 cup Milk

Mix together.

Seafood Breading

3 pounds Corn Flour

3 tablespoons Salt

2 tablespoons Black Pepper

1 tablespoon Cayenne

1 tablespoon Paprika

2 teaspoons Old Bay Seasoning

1 tablespoon Granulated Garlic

Mix well. Store in an airtight container. It will hold for 3


Caesar Dressing

2 Eggs

1 tablespoon Worcestershire Sauce

1 tablespoon Lemon Juice

6 tablespoons Red Wine Vinegar

2 tablespoons Garlic chopped

2 (2 ounce) cans Flat Anchovy Filets

1 tablespoon Dijon Mustard

1 ½ cups Olive Oil

1 teaspoon Dry Mustard

4 tablespoons Romano Cheese grated

¼ teaspoon Black Pepper

¼ teaspoon Salt

In a blender, whip eggs. Add Worcestershire Sauce, lemon juice,

vinegar, and garlic, then blend. Add Dijon mustard and blend. Blend

in the olive oil very slowly. Add the remaining ingredients and blend.



I have some book signings in New Orleans coming up in March

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