Ingredients

The following ingredients have 4 Servings
  • 1 cup mayonnaise
  • 1 teaspoon grated lemon peel
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon finely chopped pickled sliced jalapeño chiles
  • 2 tablespoons chopped fresh cilantro
  • 1 3/4 cups Gold Medal™ all-purpose flour
  • 1/3 cup yellow cornmeal
  • 2 teaspoons grated lemon peel
  • 1 teaspoon salt
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1 cup lager beer
  • 1 egg
  • 1/4 teaspoon freshly ground black pepper
  • 2 pints shucked oysters, drained
  • Peanut oil for deep frying

Instruction

  • In small bowl, stir together aioli ingredients. Cover; refrigerate until serving time.
  • In large bowl, beat 3/4 cup of the flour, the cornmeal, 2 teaspoons lemon peel, 1/2 teaspoon of the salt and the red pepper. In small bowl, beat beer and egg with whisk. Stir beer mixture into flour mixture with whisk until blended. Cover; let stand at room temperature 1 hour.
  • In deep fat fryer or heavy saucepan, heat 2 inches oil to 350°F. Line 15x10x1-inch pan with paper towels; place wire cooling rack on paper towels.
  • In shallow dish, mix remaining 1 cup flour, remaining 1/2 teaspoon salt and the black pepper. Dip oysters in flour mixture, then dip in beer batter, allowing excess batter to drip off.
  • Gently lower oysters into hot oil. Fry oysters in hot oil, in 6 batches, 2 minutes or until golden brown. Drain on rack in pan. Serve fritters hot with aioli.