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    You are in: Home / Deep-fried / Oysters Tempura with Wasabi Aioli Recipe
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    Oysters Tempura with Wasabi Aioli

    Total Time:

    Prep Time:

    Cook Time:

    18 mins

    10 mins

    8 mins

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Oysters Tempura with Wasabi Aioli

    Serving Size: 1 (271 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 582.1
     
    Calories from Fat 243
    41%
    Total Fat 27.0 g
    41%
    Saturated Fat 5.1 g
    25%
    Cholesterol 182.2 mg
    60%
    Sodium 600.3 mg
    25%
    Total Carbohydrate 64.3 g
    21%
    Dietary Fiber 2.7 g
    11%
    Sugars 4.3 g
    17%
    Protein 20.8 g
    41%

    The following items or measurements are not included:

    Old Bay Seasoning

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