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Cornmeal Crusted Oysters with Roasted Garlic Aioli


Recipe Summary

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.

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