Cornmeal Crusted Oyster Recipe
Cayenne Aioli & Lemon
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Ingredients
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Oysters
Cayenne Aioli
Lemon
Method
Oysters
- 1
Prepare the Oysters
Rinse the fresh oysters under cold water and scrub the shells to remove any dirt or debris. Open the oysters carefully using an oyster knife, discarding the top shell and keeping the meat in the bottom shell.
- 2
Set Up the Breading Station
In one shallow bowl, combine the cornmeal, flour, salt, black pepper, and paprika. In another bowl, whisk together the eggs and milk until smooth.
- 3
- 4
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Oysters
Carefully place the breaded oysters into the hot oil in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
Cayenne Aioli
- 6
Make the Aioli
In a mixing bowl, combine the mayonnaise, minced garlic, lemon juice, cayenne pepper, and salt. Mix well until all ingredients are fully incorporated. Adjust seasoning with salt if needed.
Serving
- 7
Serve the Dish
Arrange the fried cornmeal-crusted oysters on a serving platter. Serve with the cayenne aioli on the side for dipping and garnish with fresh lemon wedges.