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Photos and recipe by Chef Jessica Bright

This refreshing salad is the perfect side for a picnic on a hot summer day. The flavor contrasts of the cool, sweet watermelon, peppery watercress, and tangy cheese come together to create a delicious salad.

  • 1 PINT FRESHLY SHUCKED OYSTERS
  • 1 TBSP SRIRACHA
  • 1 CUP WHOLE MILK
  • 1 CUP CORNSTARCH
  • 1 CUP PANKO CRUMBS
  • 1 EGG, BEATEN
  • 1 TBSP SEASONING OIL FOR FRYING

Check the oysters for shell fragments, and place in a medium bowl. Stir together Sriracha and milk and pour over the oysters, and marinade in a refrigerator for at least 4 hours.

When ready to fry, drain the oysters and reserve the marinade. In a medium bowl whisk together the egg and ¼ cup of the reserved marinade. Discard any additional marinade. Place the cornstarch in a separate bowl, and in a third bowl combine the panko and seasoning.

For each oyster, first dip in the cornstarch, shake off excess, dip in egg mixture, drain off excess, then dip in panko, shake off the excess, and place on a platter and refrigerate for about 10 minutes.

Heat the oil to 350º◦F. Add a few oysters at a time and cook for about 4 minutes, then remove from the oil and drain on a cooling rack over brown paper. Yield 1 serving for a fried oyster lover!

SRIRACHA REMOULADE

  • ½ CUP MAYONNAISE
  • 2 TSP KETCHUP
  • 1 TSP DIJON MUSTARD
  • 1 TSP SRIRACHA (ROOSTER OR CHILI SAUCE)
  • 2 TBSP PREPARED HORSERADISH
  • 1 TBSP GRATED SHALLOT
  • ¼ TSP SMOKED PAPRIKA
  • ¼ TSP SALT
  • ½ TSP FRESH PARSLEY, MINCED
  • 1 CORNICHON
  • DASH OF CAYENNE PEPPER FRESH GROUND BLACK PEPPER TO TASTE

Combine ingredients in a bowl and whisk together well. Serve as a dressing on salad or with fried seafood.

FRIED CAPERS

  • ½ CUP CAPERS, DRAINED
  • ¼ CUP STONE GROUND CORN MEAL
  • 1 TBSP OLIVE OILS

Place drained capers in a bowl, add cornmeal and stir to coat. Pour into a sieve and shake off excess cornmeal. Heat oil over medium heat, in a large skillet. Add capers and cook for about 2 minutes without stirring, until golden brown on bottom. Gently roll the capers, breaking apart any that are stuck together, continue cooking until golden brown all over. Remove from pan and place on a paper towel lined plate to cool. Serve at room temperature.

For Salad: When all oysters are fried, serve on a bed of lettuce topped with the Sriracha Remoulade and fried capers.