by Crispy on the outside and tender on the inside, Fried Oysters with Lemon Aioli are a decadent seafood dish perfect for special occasions or a flavorful appetizer. The golden, crispy oysters are complemented by a zesty, creamy lemon aioli that enhances their natural brininess. A true crowd-pleaser, this dish blends the richness of oysters with the freshness of citrus and herbs.
Country of Origin
United States
Serving Size
4
Ingredients
- 16 fresh oysters, shucked and drained
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 2 eggs, beaten
- 1 cup breadcrumbs (preferably panko)
- Vegetable oil, for frying
- Lemon wedges, for serving
Lemon Aioli
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Tools
- Shallow bowls for dredging
- Deep skillet or fryer
- Tongs
- Paper towels (for draining)
- Small mixing bowl (for aioli)
Nutritional Facts (per serving)
- Calories: 250 kcal
- Fat: 15g
- Carbohydrates: 18g
- Protein: 13g
- Sodium: 450mg
Time
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Steps
- Prepare Lemon Aioli:
- In a small mixing bowl, whisk together mayonnaise, lemon juice, lemon zest, garlic, Dijon mustard, salt, and pepper. Set aside.
- Prep Oysters:
- Pat the oysters dry with a paper towel. Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with cornmeal, paprika, garlic powder, salt, and pepper.
- Coat Oysters:
- Dredge each oyster in flour, dip in egg, and coat in the breadcrumb mixture, pressing gently to ensure a good coating.
- Fry Oysters:
- Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the oysters in batches for 2-3 minutes or until golden brown and crispy. Remove and drain on paper towels.
- Serve:
- Arrange fried oysters on a platter and serve with lemon wedges and a side of lemon aioli for dipping.
