Courtesy of Chef Horst Pfeifer, Middendorf’s, Akers
MAKES 4 SERVINGS
- 1 4-ounce package store-bought mesclun salad greens
- 1 cup pecans
- 1 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- 1 cup fine, dry plain breadcrumbs
- 1 teaspoon onion powder
- 36 large Gulf oysters
- 1 cup all-purpose flour
- 2 eggs beaten with 2 tablespoons water (egg wash)
- vegetable oil for frying
Process the pecans, garlic powder, mustard powder, breadcrumbs, and onion powder in a food processor to blend.
Drain the oysters in a strainer. Dust each oyster with flour, dip it in the egg wash, then roll it in the pecan/breadcrumb mixture.
Fry in hot oil (350°F) until golden, 60 to 90 seconds—depending on the size of the oyster.
Drain on paper towels.
Tamari Ginger Dressing
MAKES 3 CUPS
- 4 ounces fresh ginger
- 6 ounces red wine vinegar
- 1/2 cup chopped red onion
- 2 ounces tamari soy sauce
- 1 tablespoon Louisiana honey
- 4 ounces toasted sesame oil
- 8 ounces extra-virgin olive oil
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped mint
Peel the ginger and chop until fine in the food processor.
Whisk the ginger and all other ingredients together, adjusting seasonings to personal preference.
- 1 cup mayonnaise
- wasabi paste, to taste
- sherry vinegar, to taste
Add the mayonnaise to a small bowl. Whisk in wasabi paste and thin with sherry vinegar.
Toss the salad greens with 1/2 cup of the tamari dressing and divide among 4 salad plates. Top each salad with 9 fried oysters. Drizzle wasabi mayonnaise over the oysters. Serve immediately.
Recipe courtesy of Louisiana Cookin’