Mom’s Cucumber Salad with Fried Oysters 

Nicholas Wilber
Basic Kitchen, Charleston, SC | The Fat Radish, Savannah, GA

Nick’s favorite dish in the whole world is his mother Mary-Ellen’s cucumber salad. He brought this dish to The Fat Radish in NYC many years ago where it has had many different lives and it even made the pages of The Fat Radish cookbook. This version, with crunchy fried oysters, is the latest and quite possibly the best. Look out for it on the menu at their new spot in Savannah this summer!

Pin

Pin

Mom’s Cucumber Salad with Fried Oysters

Nicholas Wilber

This tangy and fresh cucumber salad is topped with crunchy fried oysters.  Look out for it on the menu at The Fat Radish restaurant in Savannah, GA!

5 from 1 vote

Print Recipe Pin Recipe

Course Main Course or Side

Cuisine American/Southern

Servings 4

Calories 84 kcal

Ingredients

  

1x2x3x

• 1 1/2 English cucumber ends trimmed off and discarded, thinly sliced
• 1/4 cup Champagne or white wine vinegar
• Coarse salt
• 1/4 cup fresh dill roughly chopped
• 1/2 red onion thinly sliced
• 1/2 cup puffed rice cereal
• 2 tablespoons toasted sesame seeds
• 2 tablespoons nori seaweed flakes
• 1 dozen shucked oysters
• Peanut oil for frying or whatever oil you like to use
• 3 tablespoons creme fraiche or sour cream

Instructions

 

• In a large bowl, stir together cucumber, vinegar, a pinch of salt, 3 tablespoons of dill, and onion. Let the salad sit while you prepare oysters.
• Place the cereal, sesame seeds, and seaweed flakes in a food processor and pulse until the mixture is finely ground (but not dust). Transfer mixture to a bowl. Dredge the oysters in the mixture, shaking off any excess, and discard whatever you don’t use.
• Heat an inch of oil in a large, heavy pot over medium-high heat. Carefully place the oysters in the oil and fry, turning once, until crisp, about 3 minutes. Be very cautious when frying oysters as they tend to splatter. Use a slotted spoon to transfer the oysters to a paper towel-lined plate and sprinkle each with a pinch of salt.
• Use a slotted spoon to transfer the cucumber salad to a large platter, reserving the leftover liquid. Place the oysters on the salad. Whisk the creme fraiche or sour cream into whatever liquid is left in the bowl and drizzle over the entire dish. Garnish with dill and serve immediately.

Nutrition

Calories: 84kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 7mgSodium: 18mgPotassium: 262mgFiber: 1gSugar: 3gVitamin A: 406IUVitamin C: 7mgCalcium: 84mgIron: 2mg

Keyword Cucumber, Fried, Oyster, Oysters, Salad

Tried this recipe?Rate it above to let us know how it was!

About the Author
Annie Reeves

When she isn't scoping out the South's newest hangs, you can find her teaching CycleBar classes or eating queso at her neighborhood Mexican spot.