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
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

1. In a bowl, combine the buttermilk with 1 tablespoon of the Essence.
2. Add the oysters and marinate for 20 minutes.
3. Combine the masa harina and flour with the remaining Essence in a shallow dish.
4. In a deep-fryer or a medium, heavy pot with high sides, heat the oil to 360 degrees F.
5. Dredge the oysters in the flour mixture and shake the pieces in a strainer to remove any excess.
6. Carefully add to the hot oil in batches, and cook, turning occasionally, until golden on all sides, 2 to 3 minutes.
7. Remove the oysters with a slotted spoon, drain on paper towels, and serve immediately.
8. Combine all ingredients thoroughly.
9. Yield: 2/3 cup

buttermilk, freshly shucked oysters, masa harina, allpurpose, vegetable oil, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme, tirsch, morrow

Taken from www.foodnetwork.com/recipes/fried-oysters-recipe.html (may not work)