Recipe Servings: 12-24 portions
Recipe Preparation Time: 15 minutes
Recipe Cook Time: 8 minutes
1/4 cup roasted garlic powder
1 egg yolk
1 1/4 teaspoons fresh lemon juice
Salt and freshly ground black pepper
1/4 cup water
5 cups Lucini® Premium Select Extra Virgin Olive Oil®, divided
1 egg, beaten
1/2 cup milk
1 cup yellow cornmeal
1 cup flour
1/2 tablespoon salt
1 tablespoon black pepper
24 shucked oysters
2 lemons, cut into wedges
Prepare the aioli by placing the roasted garlic powder and egg yolk in a blender or mixer, and blend together. Slowly add 1 cup of Lucini® Premium Select Extra Virgin Olive Oil®. As the emulsion thickens, add the lemon juice a few drops at a time until all the oil and juice are incorporated. Season with salt & pepper, and add as much of the water as is needed to thin the consistency to that of mayonnaise. Keep refrigerated.
Prepare the Cornmeal Crusted Oysters by heating the 4 cup measure of Lucini® Premium Select Extra Virgin Olive Oil® in a deep fryer to 360 degrees. Whisk the egg and milk together in a bowl. In a separate bowl, mix together the cornmeal, flour, salt, and pepper. Dip the oysters first in the egg-milk mixture and then in the seasoned flour mixture. Repeat the dipping process and lay the oysters on a dry plate.
Deep fry the oysters, in batches of six, for about 2 minutes, or until golden brown. Remove the oysters with a slotted spoon and drain on paper towels.
Serve on a platter and drizzle with the aioli. Serve with lemon wedges.
- Courtesy of Chef Norman Van Aken
Impress your guests with this appetizer.