Main
Recipes
Crispy Fried Oysters with Caviar Creme Fraiche (Emeril Lagasse) Recipe

Crispy Fried Oysters with Caviar Creme Fraiche (Emeril Lagasse) Recipe

Posted by

Rate It!

Crispy Fried Oysters with Caviar Creme Fraiche (Emeril Lagasse)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

2 cups vegetable oil for frying
1 egg
2 oz water
1 cup panko
1 tbsp essence , recipe follows
1 dozen oysters, shucked and well-drained
2 cups baby greens
lemon-pepper vinaigrette, to taste, recipe follows
caviar creme fraiche, recipe follows
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 leaf oregano
1 tbsp dried thyme
2 tbsp fresh squeezed lemon juice
1 tbsp finely minced shallot
1 tbsp plus 1 tsp hot pepper jelly
5 drops soy sauce
1/8 tsp salt
2 tbsp canola or vegetable oil
1/3 cup creme fraiche
1 oz (2 tbsp) beluga or sevruga caviar
salt and freshly ground black pepper

Directions:

Place the oil in a large heavy saucepan and heat to 350 to 360 degrees F.
In a medium bowl whisk egg and water together to combine well.
In the bowl of a food processor combine panko with Essence and process briefly to a consistency resembling cornmeal. Transfer to a bowl and set aside.
Dredge the oysters 1 at a time in the egg wash and then in the seasoned panko. Shake to release any excess breading, then drop the oysters into the hot oil and cook until golden brown on all sides, about 1 minute. Remove oysters with a slotted spoon and place on paper towels to drain. Serve oysters on top of greens dressed with Lemon-Pepper Vinaigrette, top with dollops of Caviar Creme Fraiche and serve immediately.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.
Lemon-Pepper Vinaigrette:
Place all the ingredients except the oil in a small bowl, whisking together to combine well. While whisking, add the oil in a steady stream until thoroughly combined and emulsified. Taste and adjust seasoning if necessary.
Caviar Creme Fraiche:
Fold all the ingredients together in a small bowl, cover, and refrigerate until needed.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1355.2 Kcal (5674 kJ)
Calories from fat	690.47 Kcal
		% Daily Value*
Total Fat	76.72g	118%
Cholesterol	93.55mg	31%
Sodium	8198.77mg	342%
Potassium	1906.78mg	41%
Total Carbs	147.31g	49%
Sugars	7.29g	29%
Dietary Fiber	17.95g	72%
Protein	19.42g	39%
Vitamin C	22.6mg	38%
Vitamin A	0.3mg	10%
Iron	9.4mg	52%
Calcium	202.3mg	20%

Amount Per 100 g
Calories	225.96 Kcal (946 kJ)
Calories from fat	115.13 Kcal
		% Daily Value*
Total Fat	12.79g	118%
Cholesterol	15.6mg	31%
Sodium	1367.05mg	342%
Potassium	317.93mg	41%
Total Carbs	24.56g	49%
Sugars	1.22g	29%
Dietary Fiber	2.99g	72%
Protein	3.24g	39%
Vitamin C	3.8mg	38%
Iron	1.6mg	52%
Calcium	33.7mg	20%

* 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.