FRIED OYSTERS WITH HORSERADISH CREAM AND TOMATO CORN SALSA
Provided by Emeril Lagasse
Categories main-dish
Time 45m
Yield 6 first-course servings
Number Of Ingredients 29
Steps:
- Combine the corn, tomatoes, onions, jalapenos, cilantro, lime juice, and lemon juice. Mix well. Season the salsa with salt and pepper. Set the salsa aside. In a saucepan, combine the horseradish, shallots, garlic, mustard, white pepper and cream. Season with salt and pepper. Bring the liquid to a boil, whisking gently. Reduce the heat and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, for about 12 minutes. Remove from the heat and keep warm.
- In a small bowl, season the flour with Essence. In another bowl, season the masa with Essence. In a third bowl, beat the eggs with the milk. Season the oysters with Essence. Dredge the oysters in the seasoned flour. Dip the oysters in the egg wash, letting the excess drip off. Dredge the oysters in the seasoned masa, coating each side completely. In a large saute pan, heat the olive oil. When the oil is hot, but not smoking, carefully lay the oysters in the hot oil. Pan-fry the oysters for about 1 1/2 minutes on each side or until golden brown. Remove the oysters form the pan and drain on a paper-lined plate. Season the oysters with Essence. Serve the oysters with the horseradish cream and salsa.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Md Md billal
[email protected]I thought the oysters were a bit overcooked, but the flavors were still good. I would try this recipe again, but I would cook the oysters for a shorter amount of time.
Aamichan Yadav
[email protected]These fried oysters were delicious! The batter was light and crispy, and the oysters were cooked perfectly. I would definitely recommend this recipe.
Meagan Teague
[email protected]This recipe is a keeper! The oysters were crispy and juicy, and the horseradish cream and tomato-corn salsa were the perfect complements. I will definitely be making this again.
Hattuu King
[email protected]I'm not sure what I did wrong, but my oysters turned out really tough. The flavors were good, but the texture was off.
Haylee Frame
[email protected]These fried oysters were the perfect appetizer for our party. They were easy to make and everyone loved them.
Eslam Nasr
[email protected]I thought the oysters were a bit bland, but the horseradish cream and tomato-corn salsa helped to give them some flavor.
Edward Gunn
[email protected]This recipe was easy to follow and the results were amazing! The oysters were crispy and flavorful, and the horseradish cream and tomato-corn salsa were the perfect accompaniments. I will definitely be making this again.
humayun lehri
[email protected]I'm not a huge fan of oysters, but I thought this recipe was pretty good. The oysters were cooked well and the flavors were well-balanced.
Rael Hans
[email protected]The oysters were a bit overcooked for my taste, but the flavors were all there. The horseradish cream and tomato-corn salsa were especially good.
DaShaiah Jones
[email protected]These fried oysters were delicious! The batter was light and crispy, and the oysters were cooked perfectly. The horseradish cream and tomato-corn salsa were also great additions. I will definitely be making this recipe again.
Batmeezi Larkin
[email protected]I've made this recipe a few times now and it's always a hit! The oysters are perfectly crispy and the horseradish cream and tomato-corn salsa are the perfect complements. I highly recommend this recipe to anyone who loves seafood.