Ingredients:
2 tubs shucked Pacific Oysters
½ cup Corn Flour
1 tsp Salt
½ tsp cracked Black Pepper
2 Eggs - beaten
2 cups Panko Breadcrumbs
Peanut Oil - to cover a medium pot 2-3” deep
½ cup Mayonnaise
¼ cup Sour Cream
Zest and Juice from 1 Lime
Hot Chili Sauce to taste
½ tsp Garlic Powder
¼ tsp Sea Salt
Directions:
Combine the mayonnaise, sour cream, lime juice and zest, chili sauce, garlic powder and sea salt and set aside in the fridge for an hour or more.
Mix corn flour, salt, and cracked black pepper in a medium bowl, and then dredge each Oyster and tap off excess.
Dip each dredged oyster into the beaten eggs, making sure to coat completely.
Roll each of the egg covered oysters in the panko breadcrumbs and set aside.
Heat the peanut oil to med-high (oil is hot enough when a bit of flour sizzles when dropped into the pot) and fry the Oysters in small batches.
Blot excess oil with a paper towel and keep warm in the oven on low while you finish them all.
Serve the Oysters with the chili lime aioli and enjoy!