| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Appetizers, Oysters, Seafood, Shellfish |
1 |
Servings |
INGREDIENTS
| 1 |
|
Egg; beaten |
| 2/3 |
c |
Flour |
| 1/2 |
c |
Cornstarch |
| 1 |
c |
Cold soda water |
| 1 |
ts |
Salt |
| 2 |
|
Dozen Shucked large oysters |
|
|
Emeril's Essence; see * Note |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
Preheat the fryer.
In a mixing bowl, whisk the egg, flour, cornstarch, soda water and salt.
Blend until smooth. Let the batter sit for 10 minutes, to rest. Season the
oysters with salt and pepper. Dredge the oysters in the flour, tapping off
any excess flour. Dip the oysters in the tempura batter, letting the excess
drip off. Then place the dipped oysters in the hot oil, fry until slightly
golden, about 2 minutes. Remove the oysters from the oil and drain on a
paper-lined plate. Season the oysters with Emeril's Essence.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A77 broadcast 11-12-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-15-1997
Recipe by: Emeril Lagasse
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