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Fried Blue Corn Oyster and Avocado Salad Recipe

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This recipe for Fried Blue Corn Oyster and Avocado Salad, by , is from Cooking Diary of a Texas Cowgirl, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Sypesteyn
Added: Tuesday, April 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups blue cornmeal (yellow if preferred)
15 oysters, cleaned
15 strips of bacon
tsp salt
tsp pepper
tsp cayenne pepper
tsp garlic powder
2 eggs, beaten
2/3 cup milk
1 lemon
cup cilantro
peanut oil for frying

Directions:
Directions:
Mix the eggs and milk in a bowl and beat until smooth. Fry bacon until only slightly crisp, but still flexible. Wash and drain oysters (make sure they are well chilled.) Dip oysters in seasoned corn meal mixture and fry in oil until crispy and lightly browned. Remove from pan and drain well on paper towels. Wrap each oyster with bacon strip and broil for a couple of minutes to finish crisping the bacon.

Serve on top spring greens with fresh avocado slices, mandarin oranges and roasted pecans. Drizzle with fresh limejuice and olive oil or balsamic vinaigrette. You may add chunks of Bleu Cheese if you desire, for an extra burst of flavor. Garnish with fresh cilantro.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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