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Mardi Gras Pan-Fried Oyster BLT
Recipe courtesy of Executive Chef John Besh of Restaurant August, New Orleans.
Makes 4 servings.
Prep Time: 15 minutes Cook Time: 2 minutes
Ingredients
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1 1/2 gallons canola oil (for frying)
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24 Louisiana oysters, freshly shucked
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Salt and pepper
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4 egg whites, lightly beaten
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1 package ZATARAIN'S® Seasoned Fish-Fri
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1 cup mixed red, yellow and green grape tomatoes, peeled if desired
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1 tablespoon extra virgin olive oil
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1 teaspoon balsamic vinegar (preferably 25-year old)
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1 pinch minced chives
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8 leaves Bibb lettuce
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8 loaves New Orleans-style French bread, trimmed to 6-inch lengths, lightly toasted
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12 slices applewood smoked bacon, crisp-cooked
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4 tablespoons ZATARAIN'S® Creole Mustard
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Directions
1. In large pot, heat canola oil over medium-high heat.
2. Season oysters with salt and pepper. Dip into egg whites and toss into Fish-Fri.
3. Place breaded oysters into hot canola oil and allow to cook for approximately 30 seconds, or until completely browned. Drain briefly on paper towels.
4. Season tomatoes with salt and pepper. Toss with extra virgin olive oil, vinegar and chives. Place tomatoes and lettuce on toasted French bread. Crumble bacon over lettuce and tomatoes. Place oysters over tomatoes and top with a dollop of Creole Mustard.
Nutritional Info per 1 serving
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