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Salad of Beer Batter-Fried Oysters

4 servings

Ingredients for the Beer Batter

1/2 cup of all-purpose flour
1/3 cup of fine blue cornmeal (if not available, use yellow)
1 teaspoon baking powder
1 teaspoon paprika
salt and white pepper to taste
whites of 3 large eggs
3/4 cup of beer, at room temperature
1/2 teaspoon Filippo Berio® Olive Oil
oysters, either fresh-shucked or in the juice

Ingredients for the Salad

1/8 cup fresh lemon juice
1 small tomato, diced
1/2 teaspoon dried dill weed
salt and pepper to taste
1/3 cup Filippo Berio® Olive Oil
1/3 pound mesculin salad mix or baby greens

Method

To prepare the beer batter, combine flour, cornmeal, baking powder, paprika, and salt and pepper in a medium bowl and stir well. Whisk in the beer and Filippo Berio® Olive Oil, and allow the batter to rest for 45 minutes to 1 hour.

Whip the egg whites until stiff and fold them into the rested batter.

Place 1 quart of Filippo Berio® Olive Oil in a 3-quart pot and heat over medium high heat. Test the oil by dropping a teaspoon of the batter in the Filippo Berio® Olive Oil to make sure that it fries and does not sink.

Coat the oysters in the batter and fry for 3 to 5 minutes, or until golden brown. Adjust the heat as necessary.

Combine the lemon juice with the tomatoes, dill, salt and pepper. Whisk in the Filippo Berio® Olive Oil to make an emulsion, then toss the dressing with the mesculin mix, coating well.

Place one-quarter of the salad in the center of a plate and place 4 oysters around the greens.