Fried Oysters

Total Time:
35 min
Prep:
5 min
Inactive:
20 min
Cook:
10 min

Yield:
16 fried oysters, 2 to 4 servings
Level:
Easy

Ingredients
  • 1 cup buttermilk
  • 1 tablespoon Essence, plus 1 tablespoon
  • 16 freshly shucked oysters, about 1 pint, drained
  • 1/2 cup masa harina
  • 1/2 cup all-purpose flour
  • 4 cups vegetable oil, for frying
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):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
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.
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.

Combine all ingredients thoroughly.

Yield: 2/3 cup


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    More Recipes and Ideas

    Not what you're looking for? Try:

    Pan-fried Oysters