Fried Oysters
- 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.
Recipe from Emeril Lagasse
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