Fried Oysters

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Seafood

1 pint oysters (24 count)

1/2 cup olive oil

salt to taste

Flour Bag

2 cups flour

2 Tbsp. Creole Seasoning

Masa Bag

2 cup masa harina

2 Tbsp. Creole Seasoning

Egg Bowl

2 eggs

1 cup milk

Horseradish Cream

3/4 cup horseradish

3 Tbsp. shallots, minced

2 tsp. Dijon mustard

1 1/2 tsp. salt

1/2 tsp. white pepper

1 1/2 cup heavy cream

3/4 cup oyster liquor

Tomato Corn Salsa

1 ear corn, cooked and kernels cut off

4 canned tomatoes, peeled, seeded and diced

1/4 cup onion, minced

1 tsp. jalapeno pepper, minced

2 Tbsp. cilantro, chopped

1 Tbsp. lime juice

1 tsp. lemon juice

1/2 tsp. salt

1/4 tsp. pepper

Combine all of the Tomato Corn Salsa ingredients in a bowl and stir until thoroughly blended. Set aside. Combine all of the Horseradish Cream ingredients in a skillet over high heat and bring to a boil, whisking gently. Reduce the heat and simmer, whisking occasionally, until the sauce thickens (about 12 minutes). Keep warm. Combine the Flour Bag and Masa Bag ingredients in separate plastic bags. Combine the Egg Bowl ingredients in a small bowl. Shake the oysters in the Flour Bag. Dip each oyster in the Egg Bowl and drop it in the Masa Bag. Shake the oysters in the Masa Bag. Heat the oil in a large skillet over high heat. Fry the oysters until they are golden (about 1 1/2 minutes on each side). To serve, lay down a bed of Horseradish Cream, arrange oysters, top with Salsa.