Marshes of Glynn Fried Oyster Salad

https://www.newsbreak.com/doc-lawrence-1599273/3652012375378-marshes-of-glynn-fried-oyster-salad?s=ws_em

The Georgia Coast is blessed with marshes, serene and mysteriously beautiful, which provide some of the country’s finest seafood. Here’s an oyster recipe you’ll enjoy:

Marshes of Glynn Fried Oyster Salad

INGREDIENTS

OYSTERS:

1 pint shucked Georgia oysters

1 pint buttermilk

1 pint fine yellow cornmeal

1 pint all-purpose flour (about 2 1/3 cups)

1 tbsp. Tony Chachere's Creole seasoning

1 tsp. sea salt

SALAD:

Red leaf lettuce

Red Onions

Hierloom Tomatoes

To assemble salad, divide lettuce between 4 large serving bowls and top with red onion and fried oysters. Top with dressing or serve dressing on the side.

RÉMOULADE:

1 cup Duke’s mayonnaise

1/2 cup Zatarain’s Creole mustard

2 tbsp. Crystal hot sauce

1 tbsp. honey

1 tsp. finely chopped garlic

1/8 tsp. cayenne

1/4 cup minced green onion

PREPARATION:

Whisk together the dry ingredients until well blended.

Remove oysters from liquor, draining excess so oysters are still wet but not dripping.

Place all of the oysters in buttermilk. One at a time, remove each oyster from the buttermilk, allowing the excess to drip back into the container.

Toss to coat all sides in the breading (gently press the breading onto the oyster to help it adhere).

Transfer to waxed-paper-lined plate or cookie sheet until oysters are all breaded.

In a skillet heat oil to 375ºF.

Fry the oysters until they are golden brown. (Oysters curl on edges when done.)

Remove oysters and drain.

For the Rémoulade: Place ingredients in mixing bowl and whisk until well combined.

To assemble salad, divide lettuce and tomatoes in serving bowls and top with red onion and fried oysters. Serve Rémoulade dressing on the side.

WINE: A chilled Chablis from Burgundy.