- 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
- 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.
Fried Oysters With Horseradish Cream And Tomato Corn Salsa
Fried Oysters With Horseradish Cream And Tomato-corn Salsa
Poached Oysters In Pernod Cream And Fried Spinach
Corn Flaps With Chive Cream And Caviar
Tomato Corn Salsa
Greens And Fried Oysters With Pernod Buttermilk Dressing
Crab And Corn Pies With Corn Crab Sauce
Cinnamon Rum Raisin Ice Cream With Fried Plantains And Spun Sugar
Baked Oysters with Braised Leeks and Tasso Hollandaise
Crawfish Cakes With Crawfish Cream