Episode: Brunch
Fried Oysters
Total:
35 min
Prep:
5 min
Inactive:
20 min
Cook:
10 min
Yield:
16 fried oysters, 2 to 4 servings
Level:
Easy
Total:
35 min
Prep:
5 min
Inactive:
20 min
Cook:
10 min
Yield:
16 fried oysters, 2 to 4 servings
Level:
Easy

Ingredients

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

Directions

In a bowl, combine the buttermilk with 1 tablespoon of the Essence. Add the oysters and marinate for 20 minutes.

Combine the masa harina and flour with the remaining Essence in a shallow dish.

In a deep-fryer or a medium, heavy pot with high sides, heat the oil to 360 degrees F.

Dredge the oysters in the flour mixture and shake the pieces in a strainer to remove any excess. Carefully add to the hot oil in batches, and cook, turning occasionally, until golden on all sides, 2 to 3 minutes. Remove the oysters with a slotted spoon, drain on paper towels, and serve immediately.

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.

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