Recipe courtesy of Emeril Lagasse
Show: Emeril Live
Episode: Company's Coming
Total:
45 min
Prep:
30 min
Cook:
15 min
Yield:
6 first-course servings
Level:
Intermediate

Ingredients

  • 1/4 cup blanched corn
  • 4 ripe Italian plum tomatoes, peeled, seeded and diced
  • 1/4 cup minced onions
  • 1 teaspoon minced jalapeno peppers
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon freshly squeezed lemon juice
  • Salt and black pepper
  • 3/4 cup freshly grated horseradish or bottled, if not prepared with cream
  • 3 tablespoons minced shallots
  • 2 teaspoons minced garlic
  • 2 teaspoons Dijon mustard
  • Ground white pepper
  • 1 1/2 cups heavy cream
  • 1 cup all-purpose flour
  • 2 tablespoons Essence, recipe follows
  • 1 cup masa harina
  • 2 large eggs
  • 1 cup milk
  • 36 large freshly shucked oysters, liquor drained and reserved
  • 1/2 cup olive oil
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Directions

Combine the corn, tomatoes, onions, jalapenos, cilantro, lime juice, and lemon juice. Mix well. Season the salsa with salt and pepper. Set the salsa aside. In a saucepan, combine the horseradish, shallots, garlic, mustard, white pepper and cream. Season with salt and pepper. Bring the liquid to a boil, whisking gently. Reduce the heat and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, for about 12 minutes. Remove from the heat and keep warm.

In a small bowl, season the flour with Essence. In another bowl, season the masa with Essence. In a third bowl, beat the eggs with the milk. Season the oysters with Essence. Dredge the oysters in the seasoned flour. Dip the oysters in the egg wash, letting the excess drip off. Dredge the oysters in the seasoned masa, coating each side completely. In a large saute pan, heat the olive oil. When the oil is hot, but not smoking, carefully lay the oysters in the hot oil. Pan-fry the oysters for about 1 1/2 minutes on each side or until golden brown. Remove the oysters form the pan and drain on a paper-lined plate. Season the oysters with Essence. Serve the oysters with the horseradish cream and salsa.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

IDEAS YOU'LL LOVE

Emeril's Tempura Fried Oysters

Recipe courtesy of Emeril Lagasse

Fried Clams and Oysters

Recipe courtesy of Giada De Laurentiis

Clancy's Fried Oysters with Brie

Recipe courtesy of Emeril Lagasse

Fried Oyster and Shrimp Po' Boys

Recipe courtesy of Guy Fieri

Fried Oysters with Tomato-Remoulade Sauce

Recipe courtesy of Tanya Holland

Fried Oyster Salad with Bacon Balsamic Aioli

Recipe courtesy of Jack McGuckin

Fried Oyster Salad with Pernod Buttermilk Dressing

Recipe courtesy of Emeril Lagasse

Fried Shrimp and Oyster Po'Boy with Remoulade Sauce

Recipe courtesy of Emeril Lagasse

Crispy Fried Oysters with Smoky Bacon and Apple Ragout

Recipe courtesy of Country Cat Dinnerhouse

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

So Much Pretty Food Here