Recipes

This is a bright and zippy salad, best when made with the crispiest lettuce you can get your hands on. While these cornmeal fried oysters would be delicious in any context, they’re especially well matched with a creamy vinaigrette and verdant greens. The dressing trades the usual olive oil for creme fraiche—the tangy dairy has enough fat to bring richness without weighing down the delicate leaves. 

For the cornmeal fried oysters

1 can Ekone Lemon Pepper Oysters 

¼ cup buttermilk 

¼ cup fine cornmeal or polenta

Fine sea salt

2 tablespoons neutral oil for frying 

For the salad 

¼ cup creme fraiche 

Zest and juice from half a meyer lemon 

1 teaspoon white wine vinegar

Fine sea salt 

Freshly cracked black pepper 

A small handful picked parsley or dill 

3-4 large handfuls crisp lettuce 

1 batch cornmeal fried oysters 

To make the oysters, add the oysters and buttermilk to a small bowl. Set aside to soak for 10 minutes. Add the cornmeal to a rimmed plate and season with a pinch of salt. Transfer the oysters to the cornmeal and dredge them thoroughly, working in batches if necessary. 

Heat an 8” frying pan over medium heat. When it is hot but not smoking, add the oil. Heat the oil briefly, until small ripples appear on the surface. Add the oysters to the hot oil and cook for a minute or two on each side, until golden and crisp. Transfer to a plate lined with a paper towel, and set aside while you prepare the salad. 

In a bowl that’s large enough to toss your salad, add the creme fraiche, lemon zest and juice, vinegar, a pinch of salt, and a few grinds of pepper. Mix well to combine, and taste for seasoning. Add the lettuce and parsley directly to the bowl and toss until each leaf is slicked in tangy cream. 

Serve topped with the cornmeal fried oysters and another grind of black pepper.