INGREDIENTS

INSTRUCTIONS

Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe  which
is included in this collection.  Pour the oil into a deep fryer or
deep, heavy pot 1 1/2-inches high  and heat to 365 degrees, using a
deep-fry thermometer to gauge oil  temperature. Do not let the oil
smoke before frying. Using a paper  towel, pat the oysters dry and
season with salt and pepper. In a  medium-sized mixing bowl, add flour
and season with salt and pepper.  In a separate mixing bowl, whisk the
eggs and milk together and  season with salt and pepper. Dredge the
oysters in the flour, coating  each oyster completely, shaking off any
excess. Dip each oyster in  the egg wash, letting excess drip off.
Dredge oysters in flour a  second time to coat completely. Place
oysters in the hot oil and fry  until golden brown, about 2 to 3
minutes. Remove from oil and drain  on paper towels. Season with Bayou
Blast. Arrange 3 lettuce leaves in  the center of a plate and place 3
oysters in the center of lettuce  leaves. Place a teaspoonful of the
caviar on top of the oysters,  dividing it equally among the 4
portions. Fold the edges of the  lettuce in, like an envelope, to
secure oysters in the middle.  Garnish with parsley. This recipe yields
4 servings.  Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV
FOOD  NETWORK - (Show # EM-1B57 broadcast 07-22-1998) 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  07-29-1998  Recipe by: Emeril Lagasse  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 299
Calories From Fat: 59
Total Fat: 6.6g
Cholesterol: 93.6mg
Sodium: 113.2mg
Potassium: 116.5mg
Carbohydrates: 48.4g
Fiber: 1.7g
Sugar: <1g
Protein: 9.9g