Oysters Tempura With Wasabi Aioli - cooking recipe

Ingredients

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)

Preparation

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