Fried Oysters With Cabbage Salad Food

SUNNY'S QUICK CABBAGE SAUTEED SALAD

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the celery seeds and let cook for 1 to 2 minutes to bloom. Add the carrots and cook for 2 to 3 minutes. Add the cabbage, then season with salt and pepper and continue to cook until the cabbage is wilted but still has a little bite to it, about 5 minutes.
• Place the onion in a medium bowl. Add the honey, sambal and vinegar. Mix together to coat and let sit for 5 minutes. Add the onion mixture to the skillet and mix in. Transfer to a serving bowl.

FRIED OYSTERS

Steps:

• Heat oil in a deep fryer to 350 degrees F.
• Whisk together the buttermilk, garlic powder, paprika and hot sauce in a casserole dish. Whisk together the flour, cornmeal, salt and pepper together in a separate casserole dish.
• Add the oysters to the buttermilk and let soak. Then remove, letting the excess drip off, and dredge through the cornmeal mixture, tapping off the excess. Fry in the hot oil in batches, until golden and crisp, about 2 minutes. Remove to a paper towel-lined plate and sprinkle with salt and pepper. Serve hot with the Remoulade Sauce.
• Mix together the mayonnaise, mustard, paprika, vinegar, Worcestershire sauce and hot sauce in a small bowl until well combined. Season with salt and pepper. Serve immediately or cover with plastic wrap and refrigerate until serving.

FRIED OYSTERS

Steps:

• To make the slaw, place the cabbage, red onion, carrots, and cucumber in a bowl under running water for 10 minutes. Drain well. Remove the cucumber slices and reserve. Mix the vegetables and refrigerate the slaw until ready to use.
• To make the tartar sauce, combine the mayonnaise, capers, cornichons, chives, and egg in a bowl and mix well. Season to taste with lemon juice and salt.
• To make the oysters, heat a deep fryer or pan filled with oil 4 inches deep to 325°F. Line a tray with paper towels.
• Season the oysters with salt and white pepper. Set up a breading station in the following order: oysters, bowl of flour, beaten egg, bowl of panko, plate. With one hand, lightly coat an oyster in flour and drop it into the egg. Then, with the other hand, make sure the oyster is coated in egg and wipe off any excess. Transfer the oyster to the panko, making sure it is coated well, and move to the plate with the "flour" hand. Repeat with the remaining oysters.
• Carefully place 4 or 5 oysters in the hot oil and cook, flipping halfway through, until the crust turns golden brown, about 6 minutes. Set the oysters on the paper towel-lined tray and lightly sprinkle with salt. Repeat with the remaining oysters.
• To serve, place 1/2 cup of slaw in the corner of a plate and place 3 reserved cucumber slices, 1 lemon wedge, and 1 tomato quarter along one side. Set 4 or 5 fried oysters along the other side, and add 2 tablespoons of the tartar sauce in the corner. Serve with 2 tablespoons of the tonkatsu sauce on the side.
• Tonkatsu sauce, a popular dipping sauce for fried foods, is to Japanese what ketchup is to Americans. It is produced from vinegar, apples, tomatoes, and dates, and every home has a bottle in the fridge.

SPICY FRIED OYSTERS ON JALAPENO CAESAR SALAD

Steps:

• To make dressing, combine egg yolks, garlic, shallots, anchovies, Worcestershire, Tabasco, and balsamic vinegar in a blender. Puree until smooth. Slowly add oils until dressing is emulsified and creamy. Add chopped jalapenos, cilantro, lime juice and salt to taste.
• Shuck oysters and reserve juice (or have the fishmonger do this for you).
• In a medium bowl, combine crumbs, serrano chili, garlic, cayenne pepper, and black pepper, mixing well.
• Lift oysters out of juice, 1 at a time, and dredge in crumb mixture to coat heavily. Strain and reserve 1 tablespoon oyster liquor for vinaigrette. Place breaded oysters on waxed paper until ready to fry.
• Heat oil in a large saute pan over medium heat. Carefully place oysters in pan, 1 at a time. Brown for 2 minutes, turn, and brown other side for about 2 minutes. Do not overcook. Remove and keep warm.
• Toss romaine with Caesar Dressing. Place on 4 plates and sprinkle cheese and pomegranate seeds on salad. Dust plate with powdered pumpkin seeds. Place 4 fried oysters on each salad. Serve immediately.

VEGETABLES AND CABBAGE STIR-FRY WITH OYSTER SAUCE

Steps:

• Heat olive oil in a large skillet or wok over medium-high heat; saute broccoli, cauliflower, cabbage, and garlic in the hot oil until tender-crisp, about 5 minutes.
• Remove pan from heat and drizzle oyster sauce over the vegetables mix and toss to coat.

FRIED OYSTER SALAD WITH LEMON DRESSING

Steps:

• In a deep skillet, heat 1/4 inch of the vegetable oil until very hot.
• While oil is heating, whisk the egg whites in a pie plate and set aside. In another pie plate, whisk together the flour, cornmeal, salt and pepper.
• When oil is ready, dip each oyster into egg whites, drain and then roll in flour mixture. Be sure all sides of oysters are coated with flour. Shake oysters lightly to remove excess flour and carefully arrange oysters in hot oil.
• When arranging oysters in pan, begin at outer edge and lay oysters in a ring around outside of pan. Place a few oysters in center. Do not crowd pan. When you finish laying out oysters, first ones will be ready to turn. Turn all oysters and cook just until they turn golden-brown, for about 2 minutes total. Remove oysters from oil, drain on paper towels and keep warm. Continue with remaining oysters, if needed; discard any remaining egg whites and flour mixture.
• Divide the arugula among serving plates. Divide fried oysters between portions of arugula, drizzle each plate with some of the Lemon Dressing and serve immediately with a lemon wedge on the side.
• Lemon Dressing: In a small bowl, whisk together olive oil, Meyer lemon juice, grated Parmesan and minced garlic. Taste for seasoning, adding salt and freshly ground pepper to taste. May be made ahead and refrigerated for up to 1 week. Bring to room temperature before using.