Fried Oysters

  • Level: Easy
  • Total: 35 min
  • Prep: 5 min
  • Inactive: 20 min
  • Cook: 10 min
  • Yield: 16 fried oysters, 2 to 4 servings
Save Recipe

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

  1. In a bowl, combine the buttermilk with 1 tablespoon of the Essence. Add the oysters and marinate for 20 minutes.
  2. Combine the masa harina and flour with the remaining Essence in a shallow dish.
  3. In a deep-fryer or a medium, heavy pot with high sides, heat the oil to 360 degrees F.
  4. 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):

  1. Combine all ingredients thoroughly.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch 
  3. Published by William Morrow, 1993.

Fried Clams and Oysters

🤤 More Drool-Worthy Recipes