Fried Oysters with Saffron Aioli

Ingredients

Saffron Aioli

• 
  
  pinches saffron
  
• 1
  
  tablespoon boiling water
  
• 1
  
  egg yolk
  
• 1/2
  
  cup olive oil
  
• 1/2
  
  cup canola oil
  
• 
  
  salt and pepper
  
• 1
  
  lemon
  

Fried Oysters

• 12
  
  oysters, shucked
  
• 1 1/2
  
  cups Wondra flour
  
• 1
  
  teaspoon cayenne
  
• 1
  
  teaspoon kosher salt
  
• 1
  
  teaspoon ground pepper
  
• 
  
  oil for deep frying
  

Directions

Saffron Aioli

1. 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.

Fried Oysters

1. Heat 2″ of oil in a deep saucepan, wok, or deep skillet to 325 degrees.
2. While the oil is heating combine the flour, cayenne, salt and pepper in a medium bowl. Toss the oysters in the flour mixture.
3. 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.
4. Sprinkle oysters with salt and a few grinds of pepper. Serve with saffron aioli.