Fried Oyster Salad

My friend Janelle recently visited New Orleans. While there, she posted a photo of fried  oysters with bleu cheese and balsamic vinaigrette. I knew once I saw the picture that I was not only gonna try it, but I was adding it to my catering and weekly meal service menus! Here's the recipe:

Ingredients:

1 lb Oysters
1 cup Buttermilk
Cajun Seasoning
2 cups flour
Oil for deep frying
4 strips of cooked bacon cut into 1/2 inch pieces
1 lb Baby Spinach
1/2 cup Cucumber
1 medium tomato cut in wedges
1 cup Bleu Cheese Crumbles
Balsamic vinaigrette dressing
Lemon wedges

For Oysters:

• Soak oysters in buttermilk.
• Meanwhile, mix flour and 2 tablespoons cajun seasoning
• Set up deep fryer or frying pan with enough oil to cover oysters and heat over medium heat.
• Drain oysters and reserve milk
• Season with Cajun seasoning
• Coat oysters with flour
• Then coat with reserved milk. 
• Repeat the last two steps
• When oil is ready, gently place in oil and fry, turning occasionally, until golden brown. Do not overcrowd pan or fryer.
• Remove oysters from oil when they begin to float
• Place on paper towels to drain.

For Salad:

• Place spinach in a large bowl with cucumbers and tomato
• Top with oysters, then bleu cheese and bacon
• Sprinkle with the juice or 1 lemon wedge
• Serve with vinaigrette.

Enjoy!

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