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Fried Oysters

  • Yield: 24 oysters (enough for 4 to 6 po'boys)


  • 1 cup flour
  • 2 tablespoons Creole seasoning, plus extra for garnish
  • 1 cup masa harina (available in Mexican and Latin American markets)
  • 2 large eggs
  • 1 cup milk
  • 24 large freshly-shucked oysters, liquor drained and reserved for another use
  • Olive oil, for pan-frying
  • Salt


  • In a small flat bowl combine flour with 1 tablespoon Creole seasoning; in another bowl combine masa harina with remaining Creole seasoning; in a third bowl beat eggs with milk. Dredge oysters first in seasoned flour, then in egg mixture, then in seasoned masa harina. In a large high-sided skillet heat about 1/2-inch oil over high heat. When hot add half of oysters and fry for about 1 1/2
  • minutes on each side until golden brown. Remove with a slotted spoon to paper towels to drain. Repeat with remaining oysters. Before serving, sprinkle with salt and dust with Creole seasoning.