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