• 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 oil
in a steady stream. (After all the oil is incorporated the mixture
should resemble a light mayonnaise. Season the mixture with salt
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 oil until
the oysters start to curl, crispy and golden brown, about 2-3
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 Orleans Cooking
Reproduced by permission from William Morrow & Company Inc.
Copyright © 1993 by Emeril Lagasse