| FRIED OYSTERS WITH TOMATO
CORN SAUCE
- 2 whole eggs
- 1 3/4 cup olive oil
- 3 Italian plum tomatoes, peeled and chopped
- 2 ears corn, removed from the cob and blanched
- 1/2 cup green onions
- 1 tsp. minced garlic
- 1 juice of lemon
- 1 Tbs. Dijon mustard
- salt & pepper
- 24 freshly shucked oysters, liquid drained
- 1 cup cornmeal
- 1 cup masa harina
- vegetable oil for frying
Combine the eggs, garlic, lemon juice and Dijon in a food
processor. With the machine running, slowly pour in the olive
oil
in a steady stream. (After all the oil is incorporated the
mixture
should resemble a light mayonnaise. Season the mixture with
salt
and pepper. Remove the mayonnaise from the machine and place
in a mixing bowl. Fold in the tomatoes, corn, and green onions.
Place the tarter sauce in the refrigerator until ready to
use. In a
mixing bowl, combine the cornmeal and masa harina together.
Season the flours with salt and pepper. Dredge a couple of
oysters at a time in the flour. Fry the oysters in the hot
oil until
the oysters start to curl, crispy and golden brown, about
2-3
minutes. Fry the oysters in batches. Remove the oysters from
pan and drain on a paper lined plate. Season with salt and
pepper. Serve the fried oysters with the tarter sauce.
Recipe from Emeril's New New
Orleans Cooking
Reproduced by permission from William Morrow & Company Inc.
Copyright © 1993 by Emeril Lagasse
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