Ingredients:

3 eggs

1 Tbsp. Creole or spicy mustard

4 Tbsp. olive oil

1 tsp. red wine vinegar

Salt and pepper

1 pint Louisiana oysters

2 cups Italian breadcrumbs 

2 cups vegetable oil

2 heads Bibb lettuce

Romano cheese

 

Directions:

Separate egg yolks and save egg whites. To make dressing, mix egg yolks, mustard, olive oil, vinegar; salt and pepper to taste. Dip oysters in beaten egg whites. Roll in breadcrumbs. Fry oysters in hot vegetable oil for 3-4 minutes or until breading is golden brown. Remove; drain on paper towel. Place lettuce leaves on plates; sprinkle with cheese. Place 4 oysters on each salad; top with dressing. Serves 6-8.