Fried Oysters with Horseradish Cream and Tomato Cor

Name: Fried Oysters with Horseradish Cream and Tomato Corn Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup blanched corn; 4 ripe Italian plum tomatoes, peeled, seeded and diced; 1/4 cup minced onions; 1 teaspoon minced jalapeno peppers; 2 tablespoons chopped fresh cilantro leaves; 1 tablespoon freshly squeezed lime juice; 1 teaspoon freshly squeezed lemon juice; Salt and black pepper; 3/4 cup freshly grated horseradish or bottled, if not prepared with cream; 3 tablespoons minced shallots; 2 teaspoons minced garlic; 2 teaspoons Dijon mustard; Ground white pepper; 1 1/2 cups heavy cream; 1 cup all-purpose flour; 2 tablespoons Essence, recipe follows; 1 cup masa harina; 2 large eggs; 1 cup milk; 36 large freshly shucked oysters, liquor drained and reserved; 1/2 cup olive oil

Servings: persons

1/4 cup blanched corn
4 ripe Italian plum tomatoes, peeled, seeded and diced
1/4 cup minced onions
1 teaspoon minced jalapeno peppers
2 tablespoons chopped fresh cilantro leaves
1 tablespoon freshly squeezed lime juice
1 teaspoon freshly squeezed lemon juice
Salt and black pepper
3/4 cup freshly grated horseradish or bottled, if not prepared with cream
3 tablespoons minced shallots
2 teaspoons minced garlic
2 teaspoons Dijon mustard
Ground white pepper
1 1/2 cups heavy cream
1 cup all-purpose flour
2 tablespoons Essence, recipe follows
1 cup masa harina
2 large eggs
1 cup milk
36 large freshly shucked oysters, liquor drained and reserved
1/2 cup olive oil

1
["Combine the corn, tomatoes, onions, jalapenos, cilantro, lime juice, and lemon juice.", "Mix well.", "Season the salsa with salt and pepper.", "Set the salsa aside.", "In a saucepan, combine the horseradish, shallots, garlic, mustard, white pepper and cream.", "Season with salt and pepper.", "Bring the liquid to a boil, whisking gently.", "Reduce the heat and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, for about 12 minutes.", "Remove from the heat and keep warm.", "In a small bowl, season the flour with Essence.", "In another bowl, season the masa with Essence.", "In a third bowl, beat the eggs with the milk.", "Season the oysters with Essence.", "Dredge the oysters in the seasoned flour.", "Dip the oysters in the egg wash, letting the excess drip off.", "Dredge the oysters in the seasoned masa, coating each side completely.", "In a large saute pan, heat the olive oil.", "When the oil is hot, but not smoking, carefully lay the oysters in the hot oil.", "Pan-fry the oysters for about 1 1/2 minutes on each side or until golden brown.", "Remove the oysters form the pan and drain on a paper-lined plate.", "Season the oysters with Essence.", "Serve the oysters with the horseradish cream and salsa.", "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", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"

991

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/4 cup blanched corn, 4 ripe Italian plum tomatoes, peeled, seeded and diced, 1/4 cup minced onions, 1 teaspoon minced jalapeno peppers, and more.

Yes, Fried Oysters with Horseradish Cream and Tomato Corn Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fried Oysters with Horseradish Cream and Tomato Corn Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions