A&M's Testing Notes:
Expand CollapseSavorykitchen's Notes:
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pinches
saffron
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1 tablespoon
boiling water
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1
egg yolk
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1/2 cup
olive oil
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1/2 cup
canola oil
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In a medium bowl, steep the saffron in the water for a minute. Put the oils in a measuring cup or small pitcher. Add the egg yolk to the bowl and beat with a whisk or electric mixer (handheld mixer). With the mixer running, or while whisking madly, drizzle the oil in slowly until the mixture starts to thicken. Once it's begins to thicken, you can increase the speed at which you add the oil. When all the oil has been added, add lemon juice, salt and pepper to taste.
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12
oysters, shucked
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1 1/2 cup
Wondra flour
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1 teaspoon
cayenne
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1 teaspoon
kosher salt
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1 teaspoon
ground pepper
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oil for deep frying
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Heat 2" of oil in a deep saucepan, wok, or deep skillet to 325 degrees.
Ask the hotline about this step!While the oil is heating combine the flour, cayenne, salt and pepper in a medium bowl. Toss the oysters in the flour mixture.
Ask the hotline about this step!When the oil reaches 325 , fry half the oysters until golden - about 4 minutes. Remove from oil and place on paper towels to drain. Let the oil return to 325 and fry the remainder of the oysters.
Ask the hotline about this step!Sprinkle oysters with salt and a few grinds of pepper. Serve with saffron aioli.
Ask the hotline about this step!Every time we are at our house in Canada we "fry" oysters in a deep grill pan on the bbq. I like rice flour and a bit of truffle salt to coat the oyster and a little butter and canola oil in the fry pan to sear. Lemon and aioli as a condiment, but the oysters most often speak for themselves!
I love letting oysters speak for themselves (what a nice way to put it!), I have to confess that my most frequently consumed oyster preparation is on the half shell. They downright shout in that setting!
Mary, these were fabulous. Our oysters were on the small side so I kind of wish we had gotten two dozen, but the spicy coating was light and flavorful, and that aioli is just amazing - silky and so gorgeous! We've got a bunch of it left, and I can't wait to repurpose the leftovers. :D
Glad you liked them! The aioli is nice on sandwiches (not that you would have thought of that of course), as the mayo in deviled eggs or egg salad and pretty snappy dolloped onto some roasted vegetables.
I'm definitely going to have to give deep frying at home a try so I can enjoy these. The aioli sounds great.
After you fry and your oil cools down, you can strain it and save it for future frying. I can usually get about 3-4 fryings out a batch of oil (replenishing it as needed). I only use the "oyster oil" for seafood - if you fried cannoli shells in it, you'd notice a taste of the seashore!
Recipe sounds great and I don't want to be too picky here, but unless you accidentally left the garlic out of the aioli recipe it is only saffron mayonnaise. Although one can make variations to just about anything, it still has to have garlic to be called aioli.
Very true. Just like "pesto" has left its basil-based roots in the past, I confess to leaving the garlic out of my aioli and following the menu-writers conceit of gussifying the dish's name. Yeah, it's mayo, so I'll take the knock for it being a very, VERY non-traditional aioli. :-)
There was a head of garlic on the counter while I made the sauce ... doesn't count, I know.
I have a major weakness for fried oysters. Good luck—this looks wonderful.
Thanks Jennifer. Let's spread the message: don't fear frying!
Awwww, yeah! I love fried oysters, and I love your saffron aioli
Thanks! I think people fear deep frying a bit too much. Once you get past that, things get really exciting don't they?
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Amanda consults the menu, while Kristen works on the Wildcard winner and Merrill...well, not really sure what Merrill's doing.
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Ah, the magic of Wondra. Think they've updated this can since 1976?
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Wondra mixed with cayenne and a little s&p. As we discovered, the texture is almost sandy.
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The saffron immediately begins staining the boiling water yellow, releasing its fragrance.
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An egg yolk serves as the emulsifier for the aioli.
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A brief pause to check the other oysters, which are under the broiler.
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Whisking aioli is a two-person job.
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When one person's arm gets tired, you just switch places!
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A spritz of lemon, and some salt and pepper...
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...and you've got a saffron aioli good enough to eat with a spoon.
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Make sure to drain the oysters well before you dredge them, or the liquid will cause them to sputter in the hot oil.
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Plump little oysters, with their sandy coating.
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Carefully dropping each oyster, one by one, into the scalding oil.
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Amanda regards the sputtering oysters with an air of slight disapproval. Notice that Merrill -- who has harbored a fear of deep-frying ever since nearly burning down her kitchen several years ago -- is nowhere to be seen.
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Two or three minutes is all these little guys need.
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Oh wow! I love fried oysters at restaurants, but your saffron aioli has inspired me to try to make them myself at home!