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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 16 |
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Ingredients:
1 cup buttermilk |
1 tablespoon essence, plus 1 tablespoon |
16 freshly shucked oysters, about 1 pint, drained |
1/2 cup masa harina |
1/2 cup all-purpose flour |
4 cups vegetable oil, for frying |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
recipe from new new orleans cooking , by emeril lagasse and jessie tirsch |
published by william morrow, 1993. |
Directions:
1. In a bowl, combine the buttermilk with 1 tablespoon of the Essence. Add the oysters and marinate for 20 minutes.
2. Combine the masa harina and flour with the remaining Essence in a shallow dish.
3. In a deep-fryer or a medium, heavy pot with high sides, heat the oil to 360 degrees F.
4. Dredge the oysters in the flour mixture and shake the pieces in a strainer to remove any excess. Carefully add to the hot oil in batches, and cook, turning occasionally, until golden on all sides, 2 to 3 minutes. Remove the oysters with a slotted spoon, drain on paper towels, and serve immediately.
5. Combine all ingredients thoroughly.
6. Yield: 2/3 cup
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