In a medium mixing bowl, combine the masa harina, flour, and remaining Essence and stir to blend.
Heat the vegetable oil in a medium heavy pot or deep-fryer until the temperature measures 360 degrees F. Working in batches, remove the oysters from the buttermilk marinade and transfer to the masa harina mixture. Dredge to coat, shaking to remove any excess breading. Repeat with the remaining oysters. Cook the oysters, in batches, until golden brown and crispy, 2 to 3 minutes. Remove with a slotted spoon and transfer to paper towels to drain. Repeat with the remaining oysters.
When you are finished frying the oysters, spread the bottom cut side of each bread portion with some of the melted butter. Spread the top cut side of the bread generously with the Jalapeno Mayonnaise. Divide the oysters evenly among the bottom bread portions and top with lettuce and tomatoes. Divide the avocado slices and fried bacon strips evenly among the sandwiches. Place the sandwich tops over the fillings and press lightly. Cut each sandwich in half and serve immediately.
Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.
Yield: 2 cups
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.