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Oysters Tempura with Wasabi Aioli

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“My friend and I served this for Super Bowl Sunday last year with fresh oysters we gathered from Apalachicola Bay only an hour before and we about had a riot on our hands trying to keep them coming to the table fast enough for the guys to scarf down.”

Ingredients Nutrition


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

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