Directions:
- Preheat the oil. With paper towels, pat the oysters dry. Season the oysters with Essence and salt and pepper. Wrap each oyster with a piece of bacon. Using a toothpick, secure the bacon and oyster together. In a mixing bowl, season the flour with Essence. Toss the oysters, a couple at a time, in the seasoned flour, coating each side completely. Shake off the excess flour and gently place half of the oysters in the hot oil. Fry the oysters until golden brown, about 3 to 4 minutes. Remove the oysters from the oil and drain on a paper-lined plate. Season the hot oysters with Essence. Repeat the process until all of the oysters are fried. Serve the oysters hot with the Remoulade Sauce.
- Put the eggs, garlic, lemon juice, parsley, green onions, and celery in a food processor and puree for 15 seconds. Season with salt and pepper. With the processor running, pour the oil through the feed tube in a steady stream. Add the mustard and ketchup and pulse once or twice to blend. Season with salt and pepper. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.
- Yield: 1 1/3 cups
- Combine all ingredients thoroughly.
- Yield: 2/3 cup
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1812.87 Kcal (7590 kJ) | ||
| Calories from fat | 835.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 92.88g | 143% | |
|---|---|---|---|
| Cholesterol | 797.64mg | 266% | |
| Sodium | 3436.06mg | 143% | |
| Potassium | 2497.68mg | 53% | |
| Total Carbs | 20.08g | 7% | |
| Sugars | 0.69g | 3% | |
| Dietary Fiber | 2.55g | 10% | |
| Protein | 216.89g | 434% | |
| Vitamin C | 3mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 55.8mg | 310% | |
| Calcium | 80.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 177.87 Kcal (745 kJ) | ||
| Calories from fat | 82.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.11g | 143% | |
|---|---|---|---|
| Cholesterol | 78.26mg | 266% | |
| Sodium | 337.13mg | 143% | |
| Potassium | 245.06mg | 53% | |
| Total Carbs | 1.97g | 7% | |
| Sugars | 0.07g | 3% | |
| Dietary Fiber | 0.25g | 10% | |
| Protein | 21.28g | 434% | |
| Vitamin C | 0.3mg | 5% | |
| Iron | 5.5mg | 310% | |
| Calcium | 7.9mg | 8% | |
* 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.
Also Try
-
-
Emeril Lagasse's Marinade
Dry sherry (i use wine) or 1 cup dry red wine (i use wine) and 6 more..3.4 (5 Votes) -
-
-
Emeril Lagasse's Pumpkin Cheesecake
Graham cracker crumbs, Ground pecans, Light brown sugar and 11 more.. -
Emeril Lagasse's Delmonico Potatoes
Butter, Minced onion, Salt, Fresh ground white pepper and 8 more.. -
Emeril Lagasse's Creole Olive Salad
Pitted brine-cured black olives, sliced (such as nicoise) and 7 more.. -
-
Emeril Lagasse's Potato, Onion & Roquefort Soup
Unsalted butter, Yellow onions, thinly sliced and 13 more.. -
Emeril Lagasse's Barbecued Pulled Pork Sandwiches
Boneless pork butt , about 4 lb, Dark brown sugar and 20 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
