| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Essnce05 |
4 |
servings |
INGREDIENTS
| 1 |
c |
Flour |
| 2 |
tb |
Bayou Blast; see * Note |
| 1 |
c |
Masa harina |
| 2 |
lg |
Eggs |
| 1 |
c |
Milk |
| 24 |
lg |
Freshly-shucked oysters; liquor drained and |
|
|
; saved for other use |
|
|
Olive oil; for pan-frying |
|
|
Salt; to taste |
INSTRUCTIONS
* 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).
Recipe 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
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-07-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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