FRIED OYSTERS WITH TOMATO
- 2 whole eggs
- 1 3/4 cup olive oil
- 3 Italian plum tomatoes, peeled and chopped
- 2 ears corn, removed from the cob and blanched
- 1/2 cup green onions
- 1 tsp. minced garlic
- 1 juice of lemon
- 1 Tbs. Dijon mustard
- salt & pepper
- 24 freshly shucked oysters, liquid drained
- 1 cup cornmeal
- 1 cup masa harina
- vegetable oil for frying
Combine the eggs, garlic, lemon juice and Dijon in a food
processor. With the machine running, slowly pour in the olive
in a steady stream. (After all the oil is incorporated the
should resemble a light mayonnaise. Season the mixture with
and pepper. Remove the mayonnaise from the machine and place
in a mixing bowl. Fold in the tomatoes, corn, and green onions.
Place the tarter sauce in the refrigerator until ready to
use. In a
mixing bowl, combine the cornmeal and masa harina together.
Season the flours with salt and pepper. Dredge a couple of
oysters at a time in the flour. Fry the oysters in the hot
the oysters start to curl, crispy and golden brown, about
minutes. Fry the oysters in batches. Remove the oysters from
pan and drain on a paper lined plate. Season with salt and
pepper. Serve the fried oysters with the tarter sauce.
Recipe from Emeril's New New
Reproduced by permission from William Morrow & Company Inc.
Copyright © 1993 by Emeril Lagasse