I know I lost a lot of you with "oyster", but for those of us who like them, this salad is a winner. Whenever oysters are available, I buy several pints and throw them in the freezer to use whenever I get a craving. That is exactly what happened today. The only thing I had to decide was how I wanted to serve them. I had lots of lettuce, so a salad was the obvious choice. I don't usually use bottled salad dressing because it's so easy to make, but this was in my refrigerator after we let our house be used for a weekend retreat, so I didn't want to waste it. It was actually quite good! I added and avocado and some crunchy bacon bits and dinner was ready. I served Hubby's on a Hawaiian bun as a sandwich and he loved it. I ate mine just as it was and enjoyed avery bite. Here's what you'll need:

1 pint oysters, drained
cornmeal for dredging the oysters
bacon bits
avocado
romaine
parmesan cheese
salad dressing of your choice
peanut oil for frying

Start by frying the bacon. I like to have bacon bits in the freezer, so I cut up the whole pound and fry it until crisp. Then I used what I needed and put the rest in the freezer in a zip top bag and keep it in the freezer until I need some.

Heat the oil in a pan to fry the oysters. You want the oil to be about 350 degrees.

While the oil is heating, put the corn meal in a bowl and season it to taste. I used roasted garlic salt and Old Bay. Stir to combine. After you have drained the oysters well. pat dry with a paper towel. Hot oil and water do not mix. Dredge an oyster in the seasoned corn meal, shake off the excess and gently place in the hot oil. Repeat with the remaining oysters, but don't add them all to the oil at once. I fry about 3 at a time. Any more than that and the oil dolls too quickly and the crust doesn't get a golden, crunchy brown. When they are done, drain on a paper towel and season with a little salt. Cook all the oysters.