Fried Oysters with lemon confit, cilantro, and pepperoncini

Serves 4 | Prep time 2-3 hours | Cook time approx. 20 min
This dish goes perfectly with our HALL Napa Valley Sauvignon Blanc 

INGREDIENTS:

LEMON AIOLI
2 OZ. PRESERVED LEMON (CAN FIND IN A SPECIALTY GROCERY STORE)
2 EGG YOLKS
1 C. OLIVE OIL
1 GARLIC CLOVE
1 t. DIJON MUSTARD

FRIED OYSTERS
16 FRESH OYSTERS, SHUCKED
4 C. BUTTERMILK
2 C. FLOUR
4 EGGS, BEATEN
2 C. CORNMEAL

GARNISH
1 BUNCH CILANTRO, CHOPPED
2 OZ. SLICED PEPPERONCINI
6 C. PEANUT OIL, FOR FRYING

1. THE AIOLI: To make lemon aioli, place egg yolks, garlic, lemon confit and mustard in a blender. Blend over medium speed and slowly drizzle in olive oil until right consistency. Season with salt.
2. OYSTER PREP: Soak oysters in buttermilk for 2-3 hours.
3. FRYING: In a large saucepan or deep fryer, heat oil to 350Ëš. In the meantime, toss oysters in flour to coat, then egg wash and finally the cormeal. Fry in batches until golden brown and crispy.
4. GARNISH: oysters with cilantro and sliced pepperoncini. Serve alongside lemon aioli