Ingredients
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Directions
- For the lettuce, fine julienne the romaine and place in ice water to stay crispy. Slice the tomatoes so that each oyster will get a red and yellow tomato.
- For the breading, in a bowl place corn flour, corn meal, ap flour, and corn starch mix well.
- For the oyster, shuck 12 oysters (reserve the shells for plating), place in a bowl and season with half of the Cajun seasoning leaving the remaining for after the oyster has been fried. Place in the breading and toss until all oysters are coated well. Deep fry at 350° for 1–2 minutes and drain very well.
- For the plate, on a platter or plate, place some rock salt and then the 12 oyster shells. Drain the romaine lettuce very well and place a little nest in each shell followed by one oyster. Top each oyster with 2 teaspoons of the bacon jam and then the 2 slices of tomatoes. Sprinkle with the remaining Cajun seasoning and serve.
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