Close

Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Recipe

Fried Oysters With Horseradish Cream And Tomato-corn Salsa

  • Yield: 4 first-course servings.

Ingredients

  • 24 large freshly shucked oysters, liquor drained and reserved for the Horseradish Cream
  • 2 cups Horseradish Cream
  • 2 cups Tomato Corn Salsa
  • 1 cup all-purpose flour
  • 2 tablespoons plus 1/8 teaspoon Emeril's Creole Seasoning, in all
  • 1 cup masa harina
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup olive oil, in all
  • 1/2 teaspoon salt

Directions

  • Prepare the Horseradish Cream, and keep warm. Prepare the Tomato Corn Salsa, if not already done, and set aside.
  • In a small bowl combine the flour with 1 tablespoon Creole Seasoning. In another bowl, combine the masa harina with 1 tablespoon Creole Seasoning. In a third bowl beat the eggs with the milk. Dredge the oysters in the seasoned flour, then the egg, then the seasoned masa harina.
  • Heat 1/4 cup of the oil in each of 2 skillets over high heat. When the oil is hot, fry the oysters until they're golden brown, for about 1 1/2 minutes on each side. Drain on paper towels and sprinkle with the salt.
  • To serve, use a spoon to spread about 1/2 cup of the Horseradish Cream on each of 4 dinner plates. Arrange 6 oysters on each plate like the spokes of a wheel, and mound about 1/2 cup of the salsa in the center. Garnish the rim of each plate with a sprinkling of Creole Seasoning.