Fried Oysters Recipe - Cooking Index
Fried Oysters Recipe - Cooking Index
| 1 cup | 62g / 2.2oz | Flour |
| 2 tablespoons | 30ml | Bayou Blast - see * Note |
| 1 cup | 237ml | Masa harina |
| 2 cups | 396g / 13oz | Eggs (large) |
| 1 cup | 237ml | Milk |
| 24 cups | 5688ml | Freshly-shucked oysters - liquor drained and (large) saved for other use |
| Olive oil - for pan-frying | ||
| Salt - to taste |
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
In a small flat bowl combine flour with 1 tablespoon Bayou Blast; in another bowl combine masa harina with remaining Creole seasoning; in a third bowl beat eggs with milk.
Dredge oysters first in seasoned flour, then in egg mixture, then in seasoned masa harina.
In a large high-sided skillet heat about 1/2-inch oil over high heat. When hot add half of oysters and fry for about 1 1/2 minutes on each side until golden-brown. Remove with a slotted spoon to paper towels to drain. Repeat with remaining oysters.
Before serving, sprinkle with salt and dust with a little Creole seasoning.
This recipe yields 24 oysters (enough for 4 to 6 Po' boys).
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-016 broadcast 02-11-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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