Horseradish Fried Oysters with a Salad of Baby Spring Greens and a Tomato Vinaigrette


Serves 4


24 Select oysters
1 1/2 C Flour
2 Eggs
8 T Horseradish, Prepared, squeezed of all juices
1 1/2 C Bread Crumbs
1/2 C Parmesan Cheese
1 t Black Pepper
1 t Salt
48 oz Peanut or Vegetable Oil
6 oz Baby Spring Lettuces (Found in speciality grocery stores)

Ingredients For Vinaigrette

1 T Dijon Mustard
2 oz Cidar Vinegar
3 oz Extra Virgin Oilive Oil
3 oz Salad oil
1 T Red Onion, minced
1 T Red Pepper, minced
1 T Parsley, minced
1 C Tomatoes, peeled, seeded and diced
1/2 t Garlic, minced
Salt and pepper to taste
  • In a small stainless steel or glass mixing bowl, mix together the mustard and the vinegar to combine.
  • Mix the oils together and place in a pourable cup.
  • Starting with a slow steady stream, whip the oil into the mustard and vinegar mixture using a wire whisk.
  • Do not add the oil too fast or the emulsion will not take place.
  • When all of the oil is incorporated, add the minced vegetables, herbs and spices.
To Serve:
  • Pour the oil into a heavy bottomed pot and heat gradually to 350 degrees. A candy thermometer works well to see how hot your oil is.

171 E. Bay Street, Charleston, SC, 29401