Fried Oysters with Saffron Aioli


Fried oysters are a real treat. Until recently I thought of them as a food only to bought "out". I discovered the lure of the oyster fried at home and haven't looked back. I have tried both pre-shucked oysters (better than no oyster) and ones shucked to order (by me) for frying. There is no doubt that the home-shucked oyster yields a better result. However, if all you have is oysters by the pint, it's better than going without. I use a 50/50 blend of olive oil and canola to fry these babies.

What you will need

pinches saffron

1 tablespoon boiling water

1 egg yolk

1/2 cup olive oil

1/2 cup canola oil

salt and pepper

1 lemon

12 oysters, shucked

1 1/2 cups Wondra flour

1 teaspoon cayenne

1 teaspoon kosher salt

1 teaspoon ground pepper

oil for deep frying


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