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Fried Oysters with Horseradish Cream and Tomato Corn Salsa (Emeril Lagasse) Recipe

Fried Oysters with Horseradish Cream and Tomato Corn Salsa (Emeril Lagasse) Recipe

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Fried Oysters with Horseradish Cream and Tomato Corn Salsa (Emeril Lagasse)

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Ingredients:

Serving

1/4 cup blanched corn
4 ripe italian plum tomatoes, peeled, seeded and diced
1/4 cup minced onions
1 tsp minced jalapeno peppers
2 tbsp chopped fresh cilantro leaves
1 tbsp freshly squeezed lime juice
1 tsp freshly squeezed lemon juice
salt and black pepper
3/4 cup freshly grated horseradish or bottled, if not prepared with cream
3 tbsp minced shallots
2 tsp minced garlic
2 tsp dijon mustard
ground white pepper
1 1/2 cups heavy cream
1 cup all-purpose flour
2 tbsp essence , recipe follows
1 cup masa harina
2 large eggs
1 cup milk
36 large freshly shucked oysters , liquor drained and reserved
1/2 cup olive oil

Directions:

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.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
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
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	2998.75 Kcal (12555 kJ)
Calories from fat	1102.71 Kcal
		% Daily Value*
Total Fat	122.52g	188%
Cholesterol	1561.92mg	521%
Sodium	3019.97mg	126%
Potassium	4889.62mg	104%
Total Carbs	35.73g	12%
Sugars	6.7g	27%
Dietary Fiber	3.72g	15%
Protein	422.57g	845%
Vitamin C	16.7mg	28%
Iron	108.7mg	604%
Calcium	197.6mg	20%

Amount Per 100 g
Calories	145.07 Kcal (607 kJ)
Calories from fat	53.34 Kcal
		% Daily Value*
Total Fat	5.93g	188%
Cholesterol	75.56mg	521%
Sodium	146.09mg	126%
Potassium	236.54mg	104%
Total Carbs	1.73g	12%
Sugars	0.32g	27%
Dietary Fiber	0.18g	15%
Protein	20.44g	845%
Vitamin C	0.8mg	28%
Iron	5.3mg	604%
Calcium	9.6mg	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.

Tastes

salty
savory
bitter
sweet

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