Fried oysters with horseradish cream & tomato corn salsa

4 servings

Ingredients

Quantity Ingredient
¼ cup blanched corn kernels
4.00 ripe italian plum tomatoes; peeled, seeded,
1 and diced
¼ cup minced onions
1.00 teaspoon minced jalapeno peppers
2.00 tablespoon chopped fresh cilantro
1.00 tablespoon freshly-squeezed lime juice
1.00 teaspoon freshly-squeezed lemon juice
1 salt; to taste
1 freshly-ground black pepper; to taste
¾ cup freshly-grated horseradish
1 (or bottled; if not prepared with crea
3.00 tablespoon minced shallots
2.00 teaspoon minced garlic
2.00 teaspoon dijon mustard
1 freshly-ground white pepper; to taste
1½ cup heavy cream
1.00 cup flour
2.00 tablespoon emeril's essence; see * note
1.00 cup masa harina
2.00 large eggs
1.00 cup milk
½ cup olive oil
24.00 large freshly-shucked oysters; liquor drained
1 and reserved

Directions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

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 Emeril's 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 1½ 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. This recipe yields 4 first-course servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse Adapted from New New Orleans Cooking Cookbook by Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A59 broadcast 10-13-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

10-13-1997

Recipe by: Emeril Lagasse

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