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* Note: See the "Emerils Essence Information" recipe which is included in this collection. Preheat the fryer. In a mixing bowl, whisk the egg, flour, cornstarch, soda water and salt. Blend until smooth. Let the batter sit for 10 minutes, to rest. Season the oysters with salt and pepper. Dredge the oysters in the flour, tapping off any excess flour. Dip the oysters in the tempura batter, letting the excess drip off. Then place the dipped oysters in the hot oil, fry until slightly golden, about 2 minutes. Remove the oysters from the oil and drain on a paper-lined plate. Season the oysters with Emerils Essence. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A77 broadcast 11-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 11-15-1997 Recipe by: Emeril Lagasse
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turtlesoup 5 years agoThe oysters tasty, except they did not remain crisp for long. How could they have been made to keep them crisp longer? Was the oil I was using not hot enough? I love the fried oysters from some of the Chinese restaurants I have ordered them from where they are super crisp and crunchy.