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.
My Private Note
Units: US | Metric
- 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)
- 1Mix together the flour, cornmeal, spices, salt and pepper in a bowl.
- 2In a separate bowl, whisk together the eggs, milk and Tabasco.
- 3Dredge the oysters in the liquid, shake off excess, then dredge in flour mixture.
- 4Heat oil in a deep fryer to 375 degrees.
- 5Fry oysters, 10 at a time (to keep the oil from cooling too rapidly) until puffy and golden brown, about 2 minutes.
- 6Remove with a slotted spoon, drain well on paper towels, and salt to taste.
- 7Meanwhile, while oysters are cooking, make the wasabi aioli.
- 8Mix together the Hellman's mayonnaise, 2 cloves crushed garlic and wasabi to taste.
- 9Arrange cooked oysters on a serving plate with a bowl of the aioli and stand by for raves.
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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
- Total Fat 27.0 g
- Saturated Fat 5.1 g
- Cholesterol 182.2 mg
- Sodium 600.3 mg
- Total Carbohydrate 64.3 g
- Dietary Fiber 2.7 g
- Sugars 4.3 g
- Protein 20.8 g
The following items or measurements are not included:
Old Bay Seasoning