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1
Place the oil in a large heavy saucepan and heat to 350 to 360 degrees F.
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2
In a medium bowl whisk egg and water together to combine well.
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3
In the bowl of a food processor combine panko with Essence and process briefly to a consistency resembling cornmeal.
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4
Transfer to a bowl and set aside.
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5
Dredge the oysters 1 at a time in the egg wash and then in the seasoned panko.
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6
Shake to release any excess breading, then drop the oysters into the hot oil and cook until golden brown on all sides, about 1 minute.
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7
Remove oysters with a slotted spoon and place on paper towels to drain.
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8
Serve oysters on top of greens dressed with Lemon-Pepper Vinaigrette, top with dollops of Caviar Creme Fraiche and serve immediately.
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9
Combine all ingredients thoroughly and store in an airtight jar or container.
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10
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch.
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11
Published by William Morrow, 1993.
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12
Place all the ingredients except the oil in a small bowl, whisking together to combine well.
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13
While whisking, add the oil in a steady stream until thoroughly combined and emulsified.
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14
Taste and adjust seasoning if necessary.
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15
Fold all the ingredients together in a small bowl, cover, and refrigerate until needed.
