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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
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
white pepper
1 1/2 cups heavy cream
1 cup flour
2 tbsp essence , recipe follows
1 cup masa harina
2 large eggs
1 cup milk
1/2 cup olive oil
24 large freshly shucked oysters , liquor drained and reserved
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:

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 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):
Combine all ingredients thoroughly.
Yield: 2/3 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3398.3 Kcal (14228 kJ)
Calories from fat	1324.21 Kcal
		% Daily Value*
Total Fat	147.13g	226%
Cholesterol	1613.88mg	538%
Sodium	7509.92mg	313%
Potassium	5361.37mg	114%
Total Carbs	77.12g	26%
Sugars	10.88g	44%
Dietary Fiber	12.33g	49%
Protein	430.51g	861%
Vitamin C	26.9mg	45%
Vitamin A	0.1mg	4%
Iron	113.8mg	632%
Calcium	423mg	42%

Amount Per 100 g
Calories	150.84 Kcal (632 kJ)
Calories from fat	58.78 Kcal
		% Daily Value*
Total Fat	6.53g	226%
Cholesterol	71.63mg	538%
Sodium	333.34mg	313%
Potassium	237.97mg	114%
Total Carbs	3.42g	26%
Sugars	0.48g	44%
Dietary Fiber	0.55g	49%
Protein	19.11g	861%
Vitamin C	1.2mg	45%
Iron	5.1mg	632%
Calcium	18.8mg	42%

* 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.