Fried Oysters with Horseradish Cream and Tomato Corn Salsa

Ingredients

24 large freshly shucked oysters, liquor drained and reserved for the Horseradish Cream
2 cups Horseradish Cream
2 cups Tomato Corn Salsa
1 cup all-purpose flour
2 tablespoons plus 1/8 teaspoon Emerilís Creole Seasoning
1 cup masa harina
2 large eggs
1 cup milk
1/2 cup olive oil
1/2 teaspoon salt

Instructions

Prepare the Horseradish Cream, and keep warm. Prepare the Tomato Corn Salsa, if not already done, and set aside.
†
In a small bowl combine the flour with 1 tablespoon Creole Seasoning. In another bowl combine the masa harina with 1 tablespoon Creole Seasoning. In a third bowl beat the eggs with the milk. Dredge the oysters in the seasoned flour, then the egg, then the seasoned masa harina.
†
Heat 1/4 cup of the oil in each of 2 skillets over high heat. When the oil is hot, fry the oysters until theyíre golden brown, for about 1 1/2 minutes on each side. Drain on paper towels and sprinkle with the salt.
†
To serve use a spoon to spread about 1/2 cup of the Horseradish Cream of each of 4 dinner plates. Arrange 6 oysters on each plate like the spokes of a wheel, and mound about 1/2 cup of the salsa in the center. Garnish the rim of each plate with a sprinkling of Creole Seasoning.
†
Note: Masa harina is flour made from corn that has been cooked and soaked in lime water.Traditionally used for corn tortillas, it is available in Spanish markets and supermarkets.
†
Yield: 4 first-course servings