Fried Oysters with Truffle Aioli

For the Truffle Aioli: Start by making the garlic confit. Combine garlic, olive oil, thyme, and salt in an oven-safe dish. Roast on low heat in the oven or airfryer until the garlic has softened. Once cooled, to a bowl combine 1.5 tablespoons of Crème Fraîche, 2 teaspoons of the roasted garlic confit, fresh grated truffles, and salt to taste. 

For the Fried Oysters: Coat fresh clean oysters in egg wash, then dredge them in seasoned bread crumbs. Repeat this step to ensure a good coating. Add the coated oysters to cooking oil on medium-high heat. Fry until golden brown, then remove from the fryer and drain excess oil.