Fried Oysters

Name: Fried Oysters
Yield: 4 servings
Ingredients: 1 1 1/2 cups bleached all-purpose, high-gluten flour; 1 10 ounces cold water; 1 3/4 teaspoon salt; 1 2 tablespoons baking powder; 1 2 tablespoons peanut oil; 1 5 cups peanut oil; 1 20 medium-size fresh oysters; 1 opened; 1 removed from shells; 1 patted dry; 1 dusted with flour

From the kitchen of Carly

Briny oysters disappear into a crackling batter, emerging golden and crispy from hot oil. The exterior shatters between your teeth; the meat stays tender inside. A straightforward technique yields restaurant-quality results at home.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 1/2 cups bleached all-purpose, high-gluten flour
110 ounces cold water
13/4 teaspoon salt
12 tablespoons baking powder
12 tablespoons peanut oil
15 cups peanut oil
120 medium-size fresh oysters
1opened
1removed from shells
1patted dry
1dusted with flour

Instructions

Combine all batter ingredients in a bowl and reserve.
Heat wok over high heat for 1 minute. Pour in peanut oil, heat to 375°F. Dip each oyster into the batter until well coated. When a wisp of white smoke appears, lower oysters into oil. Deep-fry 5 at a time until light brown, about 3 minutes. Remove oysters, place in strainer, drain over a bowl.
Deep-fry last batch to a golden brown, about 4 minutes. Place cooked oysters back in oil for 2 minutes more so they become golden brown. During frying, always control heat. You may need to lower if oysters brown too much, or raise if they cook too slowly.