Name: Fried Oysters
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

Citing Psalm 118:22, Peter said [in Acts 4], “He is the stone which was rejected by you, the builders, but which became the chief corner stone.” So in quoting this prophecy about Jesus, Peter is declaring that the most important piece of God’s revelation to man was rejected by the very people who should have seen Him most clearly and esteemed Him most profoundly! But it was God the Father who saw God the Son rejected by His own people. He saw the Son crucified on a cross, thrown away like a rejected stone on a killing hill called Calvary. And it was God the Father who refused to leave His Son in an old dusty tomb and picked Him up, raised Him from the dead and put Him in the most important place as the corner stone. That is why we read in Philippians 2, “For this reason also, God highly exalted Him, and bestowed on Him the name which is above every name, so that at the name of Jesus every knee will bow, of those who are in heaven and on earth and under the earth, and that every tongue will confess that Jesus Christ is Lord, to the glory of God the Father” (Phil. 2:9-11).

Randy Smith

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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