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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