Oysters Tempura with Wasabi Aioli

Sherri Dodsworth's Note:

My friend and I served this for Super Bowl Sunday last year with fresh oysters we gathered from Apalachicola Bay only an hour before and we about had a riot on our hands trying to keep them coming to the table fast enough for the guys to scarf down.

• Total Time: 18 mins
• Prep Time: 10 mins
• Cook Time: 8 mins

Ingredients:

Servings: 4

• 1 pint shucked oyster
• 1 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 2 teaspoons Old Bay Seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon fresh ground pepper
• 2 eggs
• 1/4 cup evaporated milk
• 3 -5 dashes Tabasco sauce
• vegetable oil (for frying)
• 1 cup hellmann mayonnaise
• 2 cloves crushed garlic
• 1 teaspoon prepared wasabi (Japanese green horseradish)

Directions:

1. Mix together the flour, cornmeal, spices, salt and pepper in a bowl.
2. In a separate bowl, whisk together the eggs, milk and Tabasco.
3. Dredge the oysters in the liquid, shake off excess, then dredge in flour mixture.
4. Heat oil in a deep fryer to 375 degrees.
5. Fry oysters, 10 at a time (to keep the oil from cooling too rapidly) until puffy and golden brown, about 2 minutes.
6. Remove with a slotted spoon, drain well on paper towels, and salt to taste.
7. Meanwhile, while oysters are cooking, make the wasabi aioli.
8. Mix together the Hellman's mayonnaise, 2 cloves crushed garlic and wasabi to taste.
9. Arrange cooked oysters on a serving plate with a bowl of the aioli and stand by for raves.