Oysters with Parmesan-Polenta Crust
['4 large eggs, free-range and organic', '1/2 cup instant polenta', '1/2 cup freshly grated Parmigiano-Reggiano cheese', '1/2 teaspoon fine sea salt', '1/2 teaspoon ground Espelette pepper or other mild ground chile pepper', '1 quart vegetable oil, such as sunflower oil', '12 freshly shucked oysters', 'Fresh lemon wedges, for garnish', 'Aïoli piquant or lime mayonnaise', 'for serving']
Place the eggs in a shallow bowl and whisk to blend. In a second shallow bowl, combine the polenta, cheese, salt, and pepper.
Pour the oil into the saucepan or deep-fryer to a depth of at least 2 inches. If using a deep-fry thermometer to take the temperature of the oil, attach it to the side of the saucepan. Heat the oil over medium heat to 375°F, or until a wooden chopstick inserted into the oil begins to fizz with bubbles. Do not be tempted to use too high a heat to bring the oil to temperature, as it will be harder to control and keep stable once you arrive at your goal temperature.
When the oil has come to temperature, coat the oysters: Dredge the oysters first in the eggs, allowing any excess to drip back into the bowl, then in the polenta mixture, shaking off any excess. Arrange on a platter. (The oysters should be fried within just a few moments of coating them.)
Fry the oysters in batches, about three at a time, until the breading is crisp, firm, and deep golden, 2 to 3 minutes. Remove with the wire skimmer and transfer to the paper towels to drain. Serve immediately with lemon wedges and aïoli or lime mayonnaise.
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