| Level: | Easy |
| Total: | 35 min |
| Prep: | 5 min |
| Inactive: | 20 min |
| Cook: | 10 min |
| Yield: | 16 fried oysters, 2 to 4 servings |
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
Instructions
- In a bowl, combine the buttermilk with 1 tablespoon of the Essence. Add the oysters and marinate for 20 minutes.
- Combine the masa harina and flour with the remaining Essence in a shallow dish.
- In a deep-fryer or a medium, heavy pot with high sides, heat the oil to 360 degrees F.
- 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.
- Combine all ingredients thoroughly.
- Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 581 |
| Total Fat | 41 g |
| Saturated Fat | 4 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 16 g |
| Cholesterol | 71 mg |
| Sodium | 619 mg |
Reviews
Fantastic recipe! Have made many fried oysters in the past and this is one of the best!