Beat egg whites at high speed with an electric mixer until stiff peaks form.

Combine flour, cornmeal, breadcrumbs, and Cajun seasoning in a shallow dish.

Dip oysters in egg whites, and then dredge in flour mixture, shaking off excess.

Pour canola oil to a depth of 2 inches into a large deep skillet; heat over medium-high heat to 350°F.

Fry oysters, in batches, for 2 to 3 minutes or until done.

Drain fried oysters on a wire rack over paper towels.

Sprinkle hot oysters with salt.

Toss together frisee lettuce (or curly endive) and Walnut Oil Vinaigrette in a large bowl.

Spoon Louisiana Caviar Dressing onto serving plates.

Top with lettuce mixture and fried oysters.

Serve immediately.