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Fried Oyster

Fried Oyster

Ingredients

For the smokey garlic aïoli:

  • 3 egg yolks
  • 1.5 Ounces lemon juice
  • 1 Ounce Dijon mustard
  • 5 dashes of liquid smoke
  • Salt, to taste
  • 1.5 Ounces water
  • 2 cloves of garlic
  • 4 Cups canola blended oil

For the pickled pearl onions:

  • 1 Pound red pearl onions, thinly sliced
  • 4 Cups white vinegar
  • 2 1/2 Cups water
  • 1 Cup sugar

For the fried oysters:

  • 3 oysters, shucked
  • 1 Cup buttermilk
  • Flour, enough to coat oysters
  • 3 mini crepes
  • 1 Tablespoon smokey aioli
  • 5 Ounces jamon serrano peppers, thinly sliced
  • 1 Tablespoon pickled red pearl onions
  • 2 Tablespoons parsley, chopped
  • Lemon juice, to taste

Recipe Summary

  • 1 cup buttermilk
  • 2 tablespoons Emeril's Original Essence
  • 1/2 cup masa harina (corn flour)
  • 1/2 cup all-purpose flour
  • 4 cups vegetable oil
  • 24 freshly shucked oysters, drained
  • Coarse salt and freshly ground black pepper

In a medium bowl, mix together buttermilk and 1 tablespoon Emeril's Original Essence. Add oysters and turn to coat let stand for 5 minutes. Meanwhile, in a shallow dish, mix together masa harina, flour, and remaining tablespoon essence set aside.

In a medium heavy-bottomed saucepan with high sides, heat oil to 350 degrees on a deep-fry thermometer.

Dredge oysters in masa harina mixture, shaking off any excess. Working in batches, carefully add oysters to hot oil and cook, turning, until golden, 2 to 3 minutes. Using a slotted spoon, transfer oysters to a paper towel-lined plate season with salt and pepper. Serve immediately.


Recipe Summary

  • 1 cup buttermilk
  • 2 tablespoons Emeril's Original Essence
  • 1/2 cup masa harina (corn flour)
  • 1/2 cup all-purpose flour
  • 4 cups vegetable oil
  • 24 freshly shucked oysters, drained
  • Coarse salt and freshly ground black pepper

In a medium bowl, mix together buttermilk and 1 tablespoon Emeril's Original Essence. Add oysters and turn to coat let stand for 5 minutes. Meanwhile, in a shallow dish, mix together masa harina, flour, and remaining tablespoon essence set aside.

In a medium heavy-bottomed saucepan with high sides, heat oil to 350 degrees on a deep-fry thermometer.

Dredge oysters in masa harina mixture, shaking off any excess. Working in batches, carefully add oysters to hot oil and cook, turning, until golden, 2 to 3 minutes. Using a slotted spoon, transfer oysters to a paper towel-lined plate season with salt and pepper. Serve immediately.


Recipe Summary

  • 1 cup buttermilk
  • 2 tablespoons Emeril's Original Essence
  • 1/2 cup masa harina (corn flour)
  • 1/2 cup all-purpose flour
  • 4 cups vegetable oil
  • 24 freshly shucked oysters, drained
  • Coarse salt and freshly ground black pepper

In a medium bowl, mix together buttermilk and 1 tablespoon Emeril's Original Essence. Add oysters and turn to coat let stand for 5 minutes. Meanwhile, in a shallow dish, mix together masa harina, flour, and remaining tablespoon essence set aside.

In a medium heavy-bottomed saucepan with high sides, heat oil to 350 degrees on a deep-fry thermometer.

Dredge oysters in masa harina mixture, shaking off any excess. Working in batches, carefully add oysters to hot oil and cook, turning, until golden, 2 to 3 minutes. Using a slotted spoon, transfer oysters to a paper towel-lined plate season with salt and pepper. Serve immediately.


Recipe Summary

  • 1 cup buttermilk
  • 2 tablespoons Emeril's Original Essence
  • 1/2 cup masa harina (corn flour)
  • 1/2 cup all-purpose flour
  • 4 cups vegetable oil
  • 24 freshly shucked oysters, drained
  • Coarse salt and freshly ground black pepper

In a medium bowl, mix together buttermilk and 1 tablespoon Emeril's Original Essence. Add oysters and turn to coat let stand for 5 minutes. Meanwhile, in a shallow dish, mix together masa harina, flour, and remaining tablespoon essence set aside.

In a medium heavy-bottomed saucepan with high sides, heat oil to 350 degrees on a deep-fry thermometer.

Dredge oysters in masa harina mixture, shaking off any excess. Working in batches, carefully add oysters to hot oil and cook, turning, until golden, 2 to 3 minutes. Using a slotted spoon, transfer oysters to a paper towel-lined plate season with salt and pepper. Serve immediately.


Recipe Summary

  • 1 cup buttermilk
  • 2 tablespoons Emeril's Original Essence
  • 1/2 cup masa harina (corn flour)
  • 1/2 cup all-purpose flour
  • 4 cups vegetable oil
  • 24 freshly shucked oysters, drained
  • Coarse salt and freshly ground black pepper

In a medium bowl, mix together buttermilk and 1 tablespoon Emeril's Original Essence. Add oysters and turn to coat let stand for 5 minutes. Meanwhile, in a shallow dish, mix together masa harina, flour, and remaining tablespoon essence set aside.

In a medium heavy-bottomed saucepan with high sides, heat oil to 350 degrees on a deep-fry thermometer.

Dredge oysters in masa harina mixture, shaking off any excess. Working in batches, carefully add oysters to hot oil and cook, turning, until golden, 2 to 3 minutes. Using a slotted spoon, transfer oysters to a paper towel-lined plate season with salt and pepper. Serve immediately.


Recipe Summary

  • 1 cup buttermilk
  • 2 tablespoons Emeril's Original Essence
  • 1/2 cup masa harina (corn flour)
  • 1/2 cup all-purpose flour
  • 4 cups vegetable oil
  • 24 freshly shucked oysters, drained
  • Coarse salt and freshly ground black pepper

In a medium bowl, mix together buttermilk and 1 tablespoon Emeril's Original Essence. Add oysters and turn to coat let stand for 5 minutes. Meanwhile, in a shallow dish, mix together masa harina, flour, and remaining tablespoon essence set aside.

In a medium heavy-bottomed saucepan with high sides, heat oil to 350 degrees on a deep-fry thermometer.

Dredge oysters in masa harina mixture, shaking off any excess. Working in batches, carefully add oysters to hot oil and cook, turning, until golden, 2 to 3 minutes. Using a slotted spoon, transfer oysters to a paper towel-lined plate season with salt and pepper. Serve immediately.


Recipe Summary

  • 1 cup buttermilk
  • 2 tablespoons Emeril's Original Essence
  • 1/2 cup masa harina (corn flour)
  • 1/2 cup all-purpose flour
  • 4 cups vegetable oil
  • 24 freshly shucked oysters, drained
  • Coarse salt and freshly ground black pepper

In a medium bowl, mix together buttermilk and 1 tablespoon Emeril's Original Essence. Add oysters and turn to coat let stand for 5 minutes. Meanwhile, in a shallow dish, mix together masa harina, flour, and remaining tablespoon essence set aside.

In a medium heavy-bottomed saucepan with high sides, heat oil to 350 degrees on a deep-fry thermometer.

Dredge oysters in masa harina mixture, shaking off any excess. Working in batches, carefully add oysters to hot oil and cook, turning, until golden, 2 to 3 minutes. Using a slotted spoon, transfer oysters to a paper towel-lined plate season with salt and pepper. Serve immediately.


Recipe Summary

  • 1 cup buttermilk
  • 2 tablespoons Emeril's Original Essence
  • 1/2 cup masa harina (corn flour)
  • 1/2 cup all-purpose flour
  • 4 cups vegetable oil
  • 24 freshly shucked oysters, drained
  • Coarse salt and freshly ground black pepper

In a medium bowl, mix together buttermilk and 1 tablespoon Emeril's Original Essence. Add oysters and turn to coat let stand for 5 minutes. Meanwhile, in a shallow dish, mix together masa harina, flour, and remaining tablespoon essence set aside.

In a medium heavy-bottomed saucepan with high sides, heat oil to 350 degrees on a deep-fry thermometer.

Dredge oysters in masa harina mixture, shaking off any excess. Working in batches, carefully add oysters to hot oil and cook, turning, until golden, 2 to 3 minutes. Using a slotted spoon, transfer oysters to a paper towel-lined plate season with salt and pepper. Serve immediately.


Recipe Summary

  • 1 cup buttermilk
  • 2 tablespoons Emeril's Original Essence
  • 1/2 cup masa harina (corn flour)
  • 1/2 cup all-purpose flour
  • 4 cups vegetable oil
  • 24 freshly shucked oysters, drained
  • Coarse salt and freshly ground black pepper

In a medium bowl, mix together buttermilk and 1 tablespoon Emeril's Original Essence. Add oysters and turn to coat let stand for 5 minutes. Meanwhile, in a shallow dish, mix together masa harina, flour, and remaining tablespoon essence set aside.

In a medium heavy-bottomed saucepan with high sides, heat oil to 350 degrees on a deep-fry thermometer.

Dredge oysters in masa harina mixture, shaking off any excess. Working in batches, carefully add oysters to hot oil and cook, turning, until golden, 2 to 3 minutes. Using a slotted spoon, transfer oysters to a paper towel-lined plate season with salt and pepper. Serve immediately.


Recipe Summary

  • 1 cup buttermilk
  • 2 tablespoons Emeril's Original Essence
  • 1/2 cup masa harina (corn flour)
  • 1/2 cup all-purpose flour
  • 4 cups vegetable oil
  • 24 freshly shucked oysters, drained
  • Coarse salt and freshly ground black pepper

In a medium bowl, mix together buttermilk and 1 tablespoon Emeril's Original Essence. Add oysters and turn to coat let stand for 5 minutes. Meanwhile, in a shallow dish, mix together masa harina, flour, and remaining tablespoon essence set aside.

In a medium heavy-bottomed saucepan with high sides, heat oil to 350 degrees on a deep-fry thermometer.

Dredge oysters in masa harina mixture, shaking off any excess. Working in batches, carefully add oysters to hot oil and cook, turning, until golden, 2 to 3 minutes. Using a slotted spoon, transfer oysters to a paper towel-lined plate season with salt and pepper. Serve immediately.


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