Fried Oysters With Horseradish Cream And Tomato Corn Salsa

Recipe Ingredients

1/4 cup	15g / 0.5oz	Blanched corn kernels
4		Ripe Italian plum tomatoes - peeled, seeded,
		And diced
1/4 cup	15g / 0.5oz	Minced onions
1 teaspoon	5ml	Minced jalapeno peppers
2 tablespoons	30ml	Chopped fresh cilantro
1 tablespoon	15ml	Freshly-squeezed lime juice
1 teaspoon	5ml	Freshly-squeezed lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste
3/4 cup	177ml	Freshly-grated horseradish
		(or bottled, if not prepared with cream)
3 tablespoons	45ml	Minced shallots
2 teaspoons	10ml	Minced garlic
2 teaspoons	10ml	Dijon mustard
		Freshly-ground white pepper - to taste
1 1/2 cups	355ml	Heavy cream
1 cup	62g / 2.2oz	Flour
2 tablespoons	30ml	Emeril's Essence - see * Note
1 cup	237ml	Masa harina
2 cups	396g / 13oz	Eggs (large)
1 cup	237ml	Milk
1/2 cup	118ml	Olive oil
24 cups	5688ml	Freshly-shucked oysters - liquor drained (large)
		And reserved

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Combine the corn, tomatoes, onions, jalapenos, cilantro, lime juice, and lemon juice. Mix well. Season the salsa with salt and pepper. Set the salsa aside.

In a saucepan, combine the horseradish, shallots, garlic, mustard and cream. Season with salt and pepper. Bring the liquid to a boil, whisking gently. Reduce the heat and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, for about 12 minutes. Remove from the heat and keep warm.

In a small bowl, season the flour with Emeril's Essence. In another bowl, season the masa with Essence. In a third bowl, beat the eggs with the milk. Season the oysters with Essence. Dredge the oysters in the seasoned flour. Dip the oysters in the egg wash, letting the excess drip off. Dredge the oysters in the seasoned masa, coating each side completely. In a large saute pan, heat the olive oil. When the oil is hot, but not smoking, carefully lay the oysters in the hot oil. Pan-fry the oysters for about 1 1/2 minutes on each side or until golden brown. Remove the oysters form the pan and drain on a paper-lined plate. Season the oysters with Essence. Serve the oysters with the horseradish cream and salsa.

This recipe yields 4 first-course servings.

Source:
EMERIL LIVE with Emeril Lagasse - Adapted from New New Orleans Cooking Cookbook by Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A59 broadcast 10-13-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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