Fried Oyster Salad — Robert St. John

Ingredients

• 4 Cups Iceberg Lettuce, cut into 2” squares
• 2 Cups Green Leaf Lettuce, cut into 2” squares
• 1/3 cup Roasted Red Bell Pepper, small dice
• 1 cup Shaved Red Cabbage
• 1/2 cup Bacon, cooked and chopped
• 1 cup Parmesan Cheese, grated into large shreds, divided
• 3/4 cup Red Onion, thinly shaved
• 4 Hard Boiled Eggs, chopped
• 32 Oysters, freshly shucked
• 2 cups Corn meal
• 1/4 cup Corn flour
• 2 tsp Salt
• 2 Tbl + 1 tsp Creole Seasoning (recipe page xx)
• Peanut Oil for frying
• 1 cup mayonnaise
• 1/ 2 cup ketchup
• 1/ 2 cup chili sauce
• 1/ 2 cup cottonseed oil
• 1/ 2 cup yellow onion, grated
• 3 Tbl lemon juice
• 2 Tbl garlic, minced
• 1 Tbl paprika
• 1 Tbl water
• 1 Tbl Worcestershire
• 1 tsp pepper
• 1/ 2 tsp dry mustard
• 1 tsp salt