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Fried Oysters With Horseradish Cream And Tomato-corn Salsa

  • Yield: 4 first-course servings.


  • 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 Emeril's Creole Seasoning, in all
  • 1 cup masa harina
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup olive oil, in all
  • 1/2 teaspoon salt


  • 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 they're 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 on 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.