Jan 162012

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


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.