Cornmeal Crusted Oysters with Roasted Garlic Aioli

Recipe Summary

Recipe Servings: 12-24 portions

Recipe Preparation Time: 15 minutes
Recipe Cook Time: 8 minutes


1/4 cup roasted garlic powder
1 egg yolk
1 1/4 teaspoons fresh lemon juice
Salt and freshly ground black pepper
1/4 cup water
5 cups Lucini® Premium Select Extra Virgin Olive Oil®, divided
1 egg, beaten
1/2 cup milk
1 cup yellow cornmeal
1 cup flour
1/2 tablespoon salt
1 tablespoon black pepper
24 shucked oysters
2 lemons, cut into wedges


Prepare the aioli by placing the roasted garlic powder and egg yolk in a blender or mixer, and blend together. Slowly add 1 cup of Lucini® Premium Select Extra Virgin Olive Oil®. As the emulsion thickens, add the lemon juice a few drops at a time until all the oil and juice are incorporated. Season with salt & pepper, and add as much of the water as is needed to thin the consistency to that of mayonnaise. Keep refrigerated.

Prepare the Cornmeal Crusted Oysters by heating the 4 cup measure of Lucini® Premium Select Extra Virgin Olive Oil® in a deep fryer to 360 degrees. Whisk the egg and milk together in a bowl. In a separate bowl, mix together the cornmeal, flour, salt, and pepper. Dip the oysters first in the egg-milk mixture and then in the seasoned flour mixture. Repeat the dipping process and lay the oysters on a dry plate.

Deep fry the oysters, in batches of six, for about 2 minutes, or until golden brown. Remove the oysters with a slotted spoon and drain on paper towels.

Serve on a platter and drizzle with the aioli. Serve with lemon wedges.


Chef Norman Van Aken is internationally reputed for his innovative New World Cuisine. He has been recognized by the New York Times as "South Florida's Most Gifted Chef" and NORMAN'S as "South Florida's Best Restaurant".