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Back to Cornmeal-Crusted Oyster and Black-Eyed Pea Salad with Jalapeno Dressing All Reviews for Cornmeal-Crusted Oyster and Black-Eyed Pea Salad with Jalapeno Dressing - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 4 3065_120507_cornmealoysters.jpg
Ingredients Ingredient Checklist 1 cup dried black-eyed peas or 1 (14-ounce) can black-eyed peas 1/2 onion stuck with 2 cloves (for dried peas only) 1 dried bay leaf (for dried peas only) 1 red bell pepper, stemmed, seeded, and diced 4 scallions, finely sliced Jalapeno Dressing 1 small celery root, peeled and thinly sliced 2 tablespoons fresh lemon juice Pinch of coarse salt Canola or peanut oil, for frying 1 pint (about 24) shucked oysters 1 cup Cornmeal Coating 10 ounces fresh spinach, cleaned and thinly sliced
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 3065_120507_cornmealoysters.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
3065_120507_cornmealoysters.jpg
3065_120507_cornmealoysters.jpg
Ingredients
Ingredients
- 1 cup dried black-eyed peas or 1 (14-ounce) can black-eyed peas 1/2 onion stuck with 2 cloves (for dried peas only) 1 dried bay leaf (for dried peas only) 1 red bell pepper, stemmed, seeded, and diced 4 scallions, finely sliced Jalapeno Dressing 1 small celery root, peeled and thinly sliced 2 tablespoons fresh lemon juice Pinch of coarse salt Canola or peanut oil, for frying 1 pint (about 24) shucked oysters 1 cup Cornmeal Coating 10 ounces fresh spinach, cleaned and thinly sliced
Directions
If using dried peas, place them in a medium bowl and cover with water; let soak overnight. Drain peas, rinse, and transfer to a small saucepan with about 3 cups water, the onion, and bay leaf. Bring to a boil over high heat, immediately reduce heat to a simmer, and cook until peas are tender but not mushy, about 30 minutes. Drain and rinse. If using canned peas, drain and rinse.
Add peas to a small bowl, along with bell pepper and scallions, and mix together with 1/2 cup jalapeno dressing; let stand at least 5 minutes or up to 30 minutes at room temperature or up to 4 hours refrigerated.
Place celery root, lemon juice, salt, and enough water just to cover in a medium saucepan over medium-high heat. Bring to a boil, drain, and set aside to cool.
Fill a medium saucepan or deep skillet 2 inches high with oil. Heat oil over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Transfer oysters to a colander and rinse, checking for shells; pat dry. Dredge oysters in cornmeal coating and transfer to a plate. When oil is hot, add oysters to oil, working in batches, and fry until golden and crisp, about 2 minutes. Using a slotted spoon, transfer oysters to a paper towel-lined baking sheet. Repeat process with remaining oysters.
To serve, toss celery root and spinach together in a medium bowl; divide evenly among 4 plates; spoon black-eyes peas around salad and top with fried oysters. Drizzle with any remaining jalapeno dressing; serve immediately.
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All Reviews for Cornmeal-Crusted Oyster and Black-Eyed Pea Salad with Jalapeno Dressing
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cornmeal-Crusted Oyster and Black-Eyed Pea Salad with Jalapeno Dressing
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
