Ingredients
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
Preparation
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.
