The City Magazine Since 1975

Fried Oyster Salad with Black-Eyed Peas and Creamy Mustard Dressing

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For the dressing:

  • 1 egg yolk
  • 1/4 cup rice vinegar
  • 1/2 Tbs. Dijon mustard
  • 1 Tbs. brown sugar
  • 1/4 tsp. each salt and pepper
  • 1 tsp. dry mustard
  • 2/3 cup canola oil
  • Canola or peanut oil
  • 1/2 cup flour
  • 1 tsp. salt
  • 1 egg, beaten
  • 1/4 cup water
  • Hot sauce, to taste
  • 2 dozen local oysters, shucked or 1 pint select oysters
  • 2 cups cornmeal
  • 4 Romaine hearts, chopped
  • 1 cup black-eyed peas
  • 1/3 cup diced red onion



To make the dressing, combine the yolk with the vinegar, Dijon, brown sugar, and seasonings in the bowl of a food processor. In a separate bowl, mix the dry mustard with a few drops of water to turn it into a smooth paste; add to the vinegar mixture. Blend until sugar is dissolved and ingredients are well-incorporated. With the machine running, pour the oil in a slow stream through the feeding tube until emulsified. Makes 1 cup.

Heat 2 inches of oil over medium heat in a heavy-bottomed saucepan or skillet until hot but not smoking.

Meanwhile, combine the flour and salt in a small bowl. Whisk the egg with the water and hot sauce in another small bowl. Toss each oyster in flour mixture, patting off any excess; coat with egg wash and dredge in the cornmeal. Cook in batches, dropping breaded oysters into oil and frying until golden brown, about 2 minutes. Drain on paper towels. Keep warm.

Combine the Romaine, peas, and onion in a serving bowl. Toss desired amount of dressing with greens. Divide among serving plates and top each salad with fried oysters