- Level: Easy
- Total: 35 min
- Prep: 5 min
- Inactive: 20 min
- Cook: 10 min
- Yield: 16 fried oysters, 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 581
- Total Fat
- 41 g
- Saturated Fat
- 4 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 16 g
- Cholesterol
- 71 mg
- Sodium
- 619 mg
- Level: Easy
- Total: 35 min
- Prep: 5 min
- Inactive: 20 min
- Cook: 10 min
- Yield: 16 fried oysters, 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 581
- Total Fat
- 41 g
- Saturated Fat
- 4 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 16 g
- Cholesterol
- 71 mg
- Sodium
- 619 mg
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):
Yield:
2/3 cup
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
