Ingredients
1 cup buttermilk
2 tablespoons Emeril’s Original Essence
1/2 cup masa harina (corn flour)
1/2 cup all-purpose flour
4 cups vegetable oil
24 freshly shucked oysters, drained
Coarse salt and freshly ground black pepper
Preparation
In a medium bowl, mix together buttermilk and 1 tablespoon Emeril’s Original Essence. Add oysters and turn to coat; let stand for 5 minutes. Meanwhile, in a shallow dish, mix together masa harina, flour, and remaining tablespoon essence; set aside.
In a medium heavy-bottomed saucepan with high sides, heat oil to 350 degrees on a deep-fry thermometer.
Dredge oysters in masa harina mixture, shaking off any excess. Working in batches, carefully add oysters to hot oil and cook, turning, until golden, 2 to 3 minutes. Using a slotted spoon, transfer oysters to a paper towel-lined plate; season with salt and pepper. Serve immediately.
