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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Fried Oyster Salad


4 Cups Iceberg Lettuce, cut into 2” squares

2 Cups Green Leaf Lettuce, cut into 2” squares

1/3 cup Roasted Red Bell Pepper, small dice

1 cup Shaved Red Cabbage

1/2 cup Bacon, cooked and chopped

1 cup Parmesan Cheese, grated into large shreds, divided

3/4 cup Red Onion, thinly shaved

4 Hard Boiled Eggs, chopped

Fried Oysters

32 Oysters, freshly shucked

2 cups Corn meal

1/4  cup Corn flour

2 tsp Salt

2 Tbl + 1 tsp Creole Seasoning (recipe page xx)

Peanut Oil for frying

Heat oil in cast iron skillet to 350 degrees.

Comeback Sauce

1 cup mayonnaise

1/ 2 cup ketchup

1/ 2 cup chili sauce

1/ 2 cup cottonseed oil

1/ 2 cup yellow onion, grated

3 Tbl lemon juice

2 Tbl garlic, minced

1 Tbl paprika

1 Tbl water

1 Tbl Worcestershire

1 tsp pepper

1/ 2 tsp dry mustard

1 tsp salt


Fried Oysters

Heat oil in cast iron skillet to 350 degrees.

Combine cornmeal, corn flour, salt and Creole seasoning. Drop oysters into cornmeal  mixture and drop one at a time into hot oil. Fry until golden and crispy (approximately five minutes). Remove from oil and drain on paper towels. Hold in a 200 degree oven for 3-5 minutes while completing the assembly of the salad.

Comeback Sauce

Combine all ingredients in a food processor and mix well.

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