- 1 pound fettucine
- 8 ounces Bordelaise Butter, cut into 4 pieces
- Salt and freshly ground black pepper
- 24 freshly shucked Gulf oysters (about 1 quart if you buy pre-shucked)
- 2 cups all purpose flour
- 3 eggs
- 1/2 cup milk
- 2 cups seasoned Italian breadcrumbs
- vegetable oil, for frying
- Parmigiano Reggiano, grated, for garnish
- Chopped fresh parsley, for garnish
Cook the fettucine in salted water according to package directions until al-dente. Drain and set aside, reserving 1/2 cup of the pasta cooking liquid separately.
In a large sauté pan, heat the reserved pasta cooking liquid and, when it comes to a boil, add the Bordelaise Butter. The butter will melt into the water to make a simple sauce for your pasta. Add the pasta and toss to combine. Season to taste with salt and pepper and set aside, covered, while you cook the oysters.
Heat a deep fryer or a large, high sided Dutch oven or other heavy pan filled one-third of the way with oil to 350°F.
Gently dredge the oysters in the flour, shaking to remove any excess. Combine the eggs and milk in a shallow bowl and whisk to combine. Dip the flour-coated oysters into the egg wash, then remove them (letting any excess egg wash drip off), and gently dredge the oysters in the seasoned breadcrumbs to coat.
Working in batches, quickly fry the oysters until crispy, 1 to 1 1/2 minutes. Remove the oysters using a strainer or slotted spoon and transfer to paper towels to drain briefly. Repeat with any remaining oysters.
To serve, divide the fettucine evenly among 4 large pasta bowls, and top each serving with some of the crispy oysters. Garnish each bowl with Parmesan and parsley.
Emeril's Delmonico Crispy Pork Cheeks with Creole Dirty Rice
Fried Oyster Po'boy With Jalapeño Mayonnaise And Avocado
Eggplant And Seafood Au Gratin
Creole Mirliton Pirogues
Italian Chicken With New Orleans Spaghetti Bordelaise
Charlotte's Hot Shrimp Dip With French Bread Croustades
Black Eyed Pea Jambalaya
Fried Shrimp Po-Boy