Ingredients
- 2 cups vegetable oil for frying
- 1 egg
- 2 ounces water
- 1 cup panko
- 1 tablespoon Essence, recipe follows
- 1 dozen oysters, shucked and well-drained
- 2 cups baby greens
- Lemon-pepper vinaigrette, to taste, recipe follows
- Caviar Creme Fraiche, recipe follows
Directions
Place the oil in a large heavy saucepan and heat to 350 to 360 degrees F.
In a medium bowl whisk egg and water together to combine well.
In the bowl of a food processor combine panko with Essence and process briefly to a consistency resembling cornmeal. Transfer to a bowl and set aside.
Dredge the oysters 1 at a time in the egg wash and then in the seasoned panko. Shake to release any excess breading, then drop the oysters into the hot oil and cook until golden brown on all sides, about 1 minute. Remove oysters with a slotted spoon and place on paper towels to drain. Serve oysters on top of greens dressed with Lemon-Pepper Vinaigrette, top with dollops of Caviar Creme Fraiche and serve immediately.
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
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.
Lemon-Pepper Vinaigrette:
- 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon finely minced shallot
- 1 tablespoon plus 1 teaspoon hot pepper jelly
- 5 drops soy sauce
- 1/8 teaspoon salt
- 2 tablespoons canola or vegetable oil
Place all the ingredients except the oil in a small bowl, whisking together to combine well. While whisking, add the oil in a steady stream until thoroughly combined and emulsified. Taste and adjust seasoning if necessary.
Caviar Creme Fraiche:
- 1/3 cup creme fraiche
- 1 ounce (2 tablespoons) Beluga or Sevruga caviar
- Salt and freshly ground black pepper
Fold all the ingredients together in a small bowl, cover, and refrigerate until needed.
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By adamascaviar
on February 10, 2012
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Great recipe !
We have different caviar recipes in our recipes page too
Please take a look at ADAMAS CAVIAR web site !
Thanks and congratulation !
By rebeccacdm
Corona del Mar, CA
on March 02, 2011
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From 3/2005: How the other person gave this only 4-stars is beyond me. If you like oysters and caviar, this is the greatest "salad" you will ever have. My husband was dubious, but he literally was dumbfounded by how good this was. I say this is for a special occasion only because the ingredients are so expensive. Fortunately, you'll have the caviar left over for other things. My recommendation for a couple of improvements though - plan to make about half the creme fraiche sauce and you might want to reduce a little more of the creme fraiche even then. However, perfect as written anyway!
UPDATE 2/2/11 - I have since made this recipe MANY more times to the extreme pleasure of my guests, rendering some of them speechless - it's THAT good. The only downside now is that caviar is even more expensive than it was 6 years ago, but it's absolutely worth it for this recipe, because it takes it from merely interesting to AMAZING.
By phillip_toews_5...
new york, NY
on March 24, 2009
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seriously good stuff, and relatively simple to make. the other reviewer was correct, though. you can have less creme and caviar.
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