FRYING OYSTERS RECIPES

Steps:

• 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.

Steps:

• Split the tough skin-like muscle that surrounds each "oyster" (use a sharp knife). You can also remove the skin easily if the meat is frozen and then peeled while thawing.
• Soak in a pan of salt water one hour; drain.
• Transfer to a large pot and add enough water to float the meat.
• Add the vinegar to the pot.
• Parboil, drain and rinse.
• Let cool and slice each oyster into 1/4 inch thick ovals.
• Sprinkle salt and pepper on both sides of sliced oyster to taste.
• Combine flour, cornmeal and some garlic powder to taste.
• Roll each slice into flour mixture.
• Dip into milk.
• Roll again into flour mixture.
• Dip into wine.
• (repeat the procedure for a thicker crust).
• Fry in hot oil or fat seasoned with the bottled hot sauce to taste (be careful, it will sizzle when you add the hot sauce); fry until golden brown.
• Drain on paper towels.
• Serve with cocktail sauce if desired.