- Level: Easy
- Total: 35 min
- Prep: 5 min
- Inactive: 20 min
- Cook: 10 min
- Yield: 16 fried oysters, 2 to 4 servings
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- Level: Easy
- Total: 35 min
- Prep: 5 min
- Inactive: 20 min
- Cook: 10 min
- Yield: 16 fried oysters, 2 to 4 servings
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):
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
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.
