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Fried Oysters with Horseradish Cream and Tomato Corn Salsa
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Brief Description
Horseradish cream and the Tomato Corn salsa make a perfect accompaniment to these spicy corn-crunchy fried oysters.
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Main Ingredient
oysters
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Category: Appetizers
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Cuisine: Seafood
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Prep Time: 45 min(s)
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Cook Time: 35 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: swilliamson
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Posted On: Mar 07, 2016
Number of Servings:
Ingredients:
- 24 - large freshly shucked oysters liquor drained and reserved for Horseradish Cream
- 2 cups - Horseradish Cream
- 2 cups - Tomato Corn Salsa
- 1 cups - all-purpose flour
- 2 tablespoons - plus 1/8 teaspoon Emeril's Creole Seasoning
- 1 cups - masa harina
- 2 - large eggs
- 1 cups - milk
- 1/2 cups - olive oil
- 1/2 teaspoons - salt
- 3/4 cups - freshly grated horseradish OR bottled, if not prepared with cream
- 3 tablespoons - minced shallots
- 2 teaspoons - minced garlic
- 2 teaspoons - Dijon mustard
- 1 1/2 teaspoons - salt
- 1/2 teaspoons - white pepper
- 1 1/2 cups - heavy cream
- 3/4 cups - oyster liquor reserved from 24 large shucked oysters
- 1/4 cups - blanched corn
- 4 - ripe Italian plum tomatoes peeled, seeded, and diced
- 1/4 cups - minced onions
- 1 teaspoons - minced jalapeno peppers
- 2 tablespoons - chopped fresh cilantro
- 1 tablespoons - freshly squeezed lime juice
- 1 teaspoons - freshly squeezed lemon juice
- 1/2 teaspoons - salt
- 4 - turns freshly ground black pepper
Directions:
Prepare the Horseradish Cream:
Combine all ingredients for Horseradish Cream in a saucepan over high heat and bring to a boil, whisking gently. Reduce heat and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, for about 12 minutes. Remove from heat; serve immediately or store, refrigerated, in an airtight container overnight. Reheat in saucepan over low heat.
Prepare the Tomato Corn Salsa:
Combine all Tomato Corn Salsa ingredients in a bowl and stir until thoroughly blended. This salsa improves in flavor after it sits awhile. For best results, prepare a day ahead and store, refrigerated, in an airtight container. Bring to room temperature before serving.
Fried Oysters:
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 they're 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 on 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.
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