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

1 pint shucked oysters
1 C Wondra flour
1 C all-purpose flour
3/4 C yellow cornmeal
2 t Old Bay Seasoning
1/2 t garlic powder
1/2 t onion powder
1/2 t fresh ground pepper
2 eggs
1/4 C evaporated milk
3-5 dashes Tabasco sauce
vegetable oil (for frying)
1 C Hellmann’s mayonnaise
2 cloves crushed garlic
1 t prepared wasabi (Japanese green horseradish) or to taste

• 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 first in the Wondra, shake off the excess, then dredge in the liquid, shake off the excess, then dredge in flour mixture and shake off the excess.
• 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 a cooling rack over 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.

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