Recipe courtesy of Emeril Lagasse
Print
Total:
35 min
Prep:
20 min
Cook:
15 min

Ingredients

  • 1 beaten egg
  • 2/3 cup flour
  • 1/2 cup cornstarch
  • 1 cup cold soda water
  • 1 teaspoon salt
  • Essence, recipe follows
  • 2 dozen shucked large oysters
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

Preheat the fryer. In a mixing bowl, whisk the egg, flour, cornstarch, soda water and salt. Blend until smooth. Let the batter sit for 10 minutes, to rest. Season the oysters with salt and pepper. Dredge the oysters in the flour, tapping off any excess flour. Dip the oysters in the tempura batter, letting the excess drip off. Then place the dipped oysters in the hot oil, fry until slightly golden, about 2 minutes. Remove the oysters from the oil and drain on a paper-lined plate.

Season the oysters with salt and pepper.

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

Combine all ingredients thoroughly.

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