Fried Oysters
1 cup buttermilk
1 tablespoon Essence, plus 1 tablespoon
16 freshly shucked oysters, about 1 pint, drained
1/2 cup masa harina
1/2 cup all-purpose flour
4 cups vegetable oil, for frying
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
Instructions:
In a bowl, combine the buttermilk with 1 tablespoon of the Essence. Add the oysters and marinate for 20 minutes.
Combine the masa harina and flour with the remaining Essence in a shallow dish.
In a deep-fryer or a medium, heavy pot with high sides, heat the oil to 360 degrees F.
Dredge the oysters in the flour mixture and shake the pieces in a strainer to remove any excess. Carefully add to the hot oil in batches, and cook, turning occasionally, until golden on all sides, 2 to 3 minutes. Remove the oysters with a slotted spoon, drain on paper towels, and serve immediately.
Combine all ingredients thoroughly.
Recipe from \New New Orleans Cooking\, by Emeril Lagasse and Jessie Tirsch  
Published by William Morrow, 1993.
