1 pint shucked oysters
1/2 cup all-purpose flour
1/2 cup bread crumbs or cracker crumbs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons milk
vegetable or canola oil for pan-frying
1 head romaine lettuce
1/2 head iceberg lettuce
2 cups croutons
1 cup Caesar salad dressing
1/2 cup grated Parmesan cheese
1. Drain oysters, remove any remaining shell pieces, place in a bowl. In a pie plate combine flour, bread or cracker crumbs, salt and pepper. In a heavy skillet, heat 1/4 inch oil until hot but not smoking. Add milk to oysters and stir. Individually, coat oysters with flour mixture and drop into hot oil. Fry for 2 to 3 minutes on each side or until crisp and golden, drain on paper towels, keep warm.
2. Prepare Salad: Wash lettuces, pat dry and tear into bite-size pieces. Place lettuce in large salad bowl, add croutons, dressing and Parmesan, toss to combine. Top with fried oysters, serve immediately.
You could also add some chopped anchovies to the dressing or whole anchovy fillets to the salad.