Try this Fried Oysters recipe, or contribute your own.
Suggest a better description* Note: See the ?Bayou Blast - {Emeril?s Creole Seasoning}? recipe which is included in this collection. In a small flat bowl combine flour with 1 tablespoon Bayou Blast; in another bowl combine masa harina with remaining Creole seasoning; in a third bowl beat eggs with milk. Dredge oysters first in seasoned flour, then in egg mixture, then in seasoned masa harina. In a large high-sided skillet heat about 1/2-inch oil over high heat. When hot add half of oysters and fry for about 1 1/2 minutes on each side until golden-brown. Remove with a slotted spoon to paper towels to drain. Repeat with remaining oysters. Before serving, sprinkle with salt and dust with a little Creole seasoning. This recipe yields 24 oysters (enough for 4 to 6 Po? boys). Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-016 broadcast 02-11-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-07-1997 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (325g) | ||
Recipe Makes: 4 | ||
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Calories: 644 | ||
Calories from Fat: 216 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24g | 32 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 10.6g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 574.5mg | 177 % | |
Sodium 362.2mg | 12 % | |
Potassium 529.7mg | 14 % | |
Total Carbohydrate 76.4g | 22 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 75.3g | ||
Protein 31.3g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 644
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