Ingredients

Vegetable oil
12 large Louisiana oysters
Salt and freshly ground black pepper
2 cups flour
2 eggs
2 tablespoons milk
Essence, recipe follows
12 medium leaves of Bibb lettuce, washed and patted dry
4 ounces caviar, preferably Osetra
1 teaspoon finely chopped fresh parsley leaves

Directions

Pour the oil into a deep fryer or
deep, heavy pot 1 1/2-inches high and heat to 365 degrees F, using a deep-fry thermometer to gauge oil
temperature. Do not let the oil smoke before frying. Using a paper towel, pat the oysters dry and season with
salt and pepper. In a medium-sized mixing bowl, add flour and season with salt and pepper. In a separate
mixing bowl, whisk the eggs and milk together and season with salt and pepper. Dredge the oysters in the

flour, coating each oyster completely, shaking off any excess. Dip each oyster in the egg wash, letting excess
drip off. Dredge oysters in flour a second time to coat completely.

Place oysters in the hot oil and fry until golden brown, about 2 to 3 minutes. Remove from oil and drain on
paper towels. Season with Essence. Arrange 3 lettuce leaves in the center of a plate and place 3 oysters in
the center of lettuce leaves. Place a teaspoonful of the caviar on top of the oysters, dividing it equally
among the 4 portions. Fold the edges of the lettuce in, like an envelope, to secure oysters in the middle.
Garnish with parsley.

Ingredients

Essence (Emeril's Creole Seasoning):
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 leaf oregano
1 tablespoon dried thyme

Directions

Combine all ingredients thoroughly.

Yield: 2/3 cup