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Crispy Fried Oysters with a Chili-Corn Sauce (Emeril Lagasse) Recipe

Crispy Fried Oysters with a Chili-Corn Sauce (Emeril Lagasse) Recipe

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Crispy Fried Oysters with a Chili-Corn Sauce (Emeril Lagasse)

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Ingredients:

Serving

1 1/2 tsp unsalted butter
1/2 cup corn kernels
2 tsp minced shallots
1/2 tsp minced garlic
1 1/2 tsp steen's 100 percent pure cane syrup
1 tsp fresh lime juice
1/4 tsp chili powder
2 tbsp chicken stock
1/4 tsp salt
1 pinch freshly ground white pepper
1/2 cup heavy cream
1 1/2 tsp chopped fresh cilantro leaves
vegetable oil, for frying
1/2 cup masa harina
1/2 cup yellow cornmeal
1 1/2 tsp essence , recipe follows
12 oysters, freshly shucked, drained
vegetable oil, for frying
2 oz fresh mache or other baby lettuce, washed and dried
1 1/2 tsp fresh lemon juice
1 tbsp extra-virgin olive oil
salt and freshly ground black pepper
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

Heat the butter in a small saute pan over high heat. Add the corn and cook, stirring occasionally, until it is deep golden brown and beginning to pop, 4 to 5 minutes. Reduce the heat to medium high and add the shallots and garlic. Cook, stirring, for 1 minute. Add the syrup, lime juice, and chili powder and cook for 1 minute. Add the chicken stock, salt and pepper and cook until most of the stock has evaporated, 1 to 2 minutes. Add the heavy cream and cook until thickened enough to coat the back of a spoon, 3 to 4 minutes. Remove from the heat, add the cilantro, and stir well. Cover and keep warm while you prepare the oysters.
Put the oil in a medium heavy pot or deep-fryer and heat to 360 degrees F.
Combine the masa harina, cornmeal, and 1 teaspoon of the Essence in a medium bowl. Add the oysters, a few at a time, and toss to coat. Shake to remove any excess breading.
Add the oysters to the hot oil, in batches, and cook until golden, stirring so that they cook evenly, 2 to 3 minutes. Remove oysters and drain on paper towels. Season with the remaining Essence.
Divide the Chili-Corn Sauce between 2 plates and, using a spoon, spread the sauce slightly towards the edges of the plate so that you now have a shallow pool of sauce in which to lay the oysters. Divide the oysters among the plates, arranging around the outer edge. Toss the mache with the lemon juice and olive oil and season to taste with salt and pepper. Divide the mache between the plates, placing a small bunch in the center of the oysters. Serve immediately.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3061.83 Kcal (12819 kJ)
Calories from fat	1041.64 Kcal
		% Daily Value*
Total Fat	115.74g	178%
Cholesterol	1507.18mg	502%
Sodium	10215.15mg	426%
Potassium	5274.89mg	112%
Total Carbs	69.64g	23%
Sugars	4.16g	17%
Dietary Fiber	13.02g	52%
Protein	425.73g	851%
Vitamin C	22.8mg	38%
Vitamin A	0.9mg	31%
Iron	115.3mg	641%
Calcium	258.7mg	26%

Amount Per 100 g
Calories	147.69 Kcal (618 kJ)
Calories from fat	50.24 Kcal
		% Daily Value*
Total Fat	5.58g	178%
Cholesterol	72.7mg	502%
Sodium	492.72mg	426%
Potassium	254.43mg	112%
Total Carbs	3.36g	23%
Sugars	0.2g	17%
Dietary Fiber	0.63g	52%
Protein	20.53g	851%
Vitamin C	1.1mg	38%
Iron	5.6mg	641%
Calcium	12.5mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.