Oysters Tempura With Wasabi Aioli

• 1 pint shucked oyster
• 1 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 2 teaspoons Old Bay Seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon fresh ground pepper
• 2 eggs
• 1/4 cup evaporated milk
• 3 -5 dashes Tabasco sauce
• vegetable oil (for frying)
• 1 cup hellmann mayonnaise
• 2 cloves crushed garlic
• 1 teaspoon prepared wasabi (Japanese green horseradish)

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

oyster, flour, yellow cornmeal, bay seasoning, garlic powder, onion powder, fresh ground pepper, eggs, milk, tabasco sauce, vegetable oil, mayonnaise, garlic, wasabi

Taken from www.food.com/recipe/oysters-tempura-with-wasabi-aioli-53341 (may not work)