Fried Oysters with Horseradish Cream and Tomato Corn Salsa

By Stina

Ingredients

• 1/4 cup blanched corn
• 4 ripe Italian plum tomatoes, peeled, seeded and diced
• 1/4 cup minced onions
• 1 teaspoon minced jalapeno peppers
• 2 tablespoons chopped fresh cilantro leaves
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon freshly squeezed lemon juice
• Salt and black pepper
• 3/4 cup freshly grated horseradish or bottled, if not prepared with cream
• 3 tablespoons minced shallots
• 2 teaspoons minced garlic
• 2 teaspoons Dijon mustard
• Ground white pepper
• 1 1/2 cups heavy cream
• 1 cup all-purpose flour
• 2 tablespoons Essence, recipe follows
• 1 cup masa harina
• 2 large eggs
• 1 cup milk
• 36 large freshly shucked oysters, liquor drained and reserved
• 1/2 cup olive oil

Details

Servings 6

Preparation

Step 1

Combine the corn, tomatoes, onions, jalapenos, cilantro, lime juice, and lemon juice. Mix well. Season the salsa with salt and pepper. Set the salsa aside. In a saucepan, combine the horseradish, shallots, garlic, mustard, white pepper and cream. Season with salt and pepper. Bring the liquid to a boil, whisking gently. Reduce the heat and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, for about 12 minutes. Remove from the heat and keep warm.

In a small bowl, season the flour with Essence. In another bowl, season the masa with Essence. In a third bowl, beat the eggs with the milk. Season the oysters with Essence. Dredge the oysters in the seasoned flour. Dip the oysters in the egg wash, letting the excess drip off. Dredge the oysters in the seasoned masa, coating each side completely. In a large saute pan, heat the olive oil. When the oil is hot, but not smoking, carefully lay the oysters in the hot oil. Pan-fry the oysters for about 1 1/2 minutes on each side or until golden brown. Remove the oysters form the pan and drain on a paper-lined plate. Season the oysters with Essence. Serve the oysters with the horseradish cream and salsa.



Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme



Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.