Oysters Tempura with Wasabi Aioli

Recipe by Sherri Dodsworth
READY IN: 18mins




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