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Ina Garten Fried Oysters with Lemon Saffron Aioli

Ina Garten Fried Oysters with Lemon Saffron Aioli - recipe card
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Crispy, golden fried oysters with a creamy, aromatic lemon saffron aioli. The oysters are plump and juicy inside, coated in a light cornmeal batter that shatters with each bite. The aioli is bright and luxurious, with a hint of saffron and garlic. Perfect as an elegant appetizer or a main course with a simple salad.

Ingredients

Scale
  • For the Lemon Saffron Aioli:
  • 1/4 teaspoon saffron threads
  • 1 tablespoon freshly squeezed lemon juice
  • 1 large egg yolk
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • 1/2 cup extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • For the Fried Oysters:
  • 24 fresh oysters, shucked, liquor reserved (about 1 pint)
  • 1/2 cup buttermilk
  • 1 large egg
  • 1/2 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • Vegetable oil, for frying (about 4 cups)
  • Lemon wedges, for serving

Instructions

  1. Make the saffron aioli: In a small bowl, combine the saffron threads and lemon juice. Let steep for 5 minutes until the liquid turns a deep golden yellow.
  2. In a blender or small food processor, combine the egg yolk, Dijon mustard, garlic, salt, pepper, and the saffron-lemon mixture. Blend for 10 seconds until smooth.
  3. With the motor running, slowly drizzle in the olive oil in a thin, steady stream until the mixture emulsifies and thickens to a mayonnaise-like consistency. This should take about 1 minute. Taste and adjust seasoning. Transfer to a serving bowl, cover, and refrigerate until ready to use.
  4. Prepare the oysters: Drain the shucked oysters, reserving 2 tablespoons of their liquor. Pat the oysters dry with paper towels. In a medium bowl, whisk together the buttermilk, egg, and reserved oyster liquor.
  5. In a shallow dish, combine the flour, cornmeal, salt, black pepper, and cayenne. Mix well.
  6. Working in batches, dip each oyster into the buttermilk mixture, then dredge in the cornmeal mixture, pressing gently to adhere. Place coated oysters on a wire rack set over a baking sheet. Let them rest for 10 minutes to set the coating.
  7. Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 375°F (190°C). Use a deep-fry thermometer to monitor the temperature. Alternatively, drop a small cube of bread into the oil; it should brown in 60 seconds.
  8. Carefully lower 6 oysters into the hot oil using tongs. Fry for 1 to 2 minutes per side, until golden brown and crisp. Do not overcrowd the pan; maintain the oil temperature between 350°F and 375°F (175°C to 190°C).
  9. Remove the fried oysters with a slotted spoon and drain on a wire rack or paper towels. Sprinkle with a little kosher salt. Repeat with the remaining oysters, keeping the finished ones warm in a 200°F (95°C) oven if desired.
  10. Serve the fried oysters immediately with the lemon saffron aioli and lemon wedges.

Notes

Storage: Fried oysters are best enjoyed immediately. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 5-7 minutes until crisp. The lemon saffron aioli can be made up to 3 days in advance and stored in the refrigerator. Freezing is not recommended for the fried oysters as the texture will suffer. For a make-ahead option, you can bread the oysters and freeze them on a baking sheet before frying; fry from frozen, adding 1-2 minutes to the cooking time.

Nutrition

Keywords: fried oysters, Ina Garten, lemon saffron aioli, seafood appetizer, crispy oysters, homemade aioli, cornmeal crusted, elegant appetizer, oyster recipe, saffron aioli, fried seafood, party food

Find it online: https://inagartencooks.com/ina-garten-fried-oysters-with-lemon-saffron-aioli/