Golden Crispy Fried Oysters in a Long Handle Wok

"Basic Fried Oysters Prep time: 10 minutes | Cook time: 10 minutes | Serves 4 1 ½ cups all-purpose bleached flour with a high gluten content 280 ml of cold water ¾ teaspoon salt 2 tablespoons of baking powder 2 tablespoons of peanut oil 5 cups of peanut oil 20 medium-sized fresh oysters, opened, removed from the shells, patted dry and dusted with flour 1 Mix all ingredients for the dough in a bowl and set aside. Heat the wok over high heat for 1 minute. Add the peanut oil and heat it to a temperature of 375°F (190°C). 2 Spread the batter evenly on each oyster. When a little smoke picks up in the air, add the coated oysters to the hot oil. Fry 5 coated oysters in batches for 3 minutes or until the oysters are light brown in color. 3 Place the fried oysters in a colander that you place on a bowl to drain off excess oil. 4 Fry the last batch of oysters for about 4 minutes or until golden brown. Return the other fried oysters to the hot oil and fry for another 2 minutes until golden brown. 5 Always pay attention to the heating level of the oven during deep-frying. Reduce the heat if the oysters are getting too brown or increase the heat if the oysters cook slowly."

CellarDog47

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12/8/2024

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Golden Crispy Fried Oysters in a Long Handle Wok

ingredients

1 ½ cups all-purpose bleached flour (high gluten)
11 oz cold water
¾ teaspoon salt
2 tablespoons baking powder

2 tablespoons peanut oil (for the batter)
5 cups peanut oil (for frying)
20 medium-sized fresh oysters (shucked, patted dry, and dusted with flour)

steps

1.
In a bowl, whisk together the flour, cold water, salt, baking powder, and 2 tablespoons of peanut oil until well combined and smooth. Set aside the batter.
2.
Prepare a Barebones Long Handle Wok over a live-fire. Heat for 1 minute, then carefully add 5 cups of peanut oil. Allow the oil to heat until it reaches 375°F (190°C), indicated by a faint wisp of smoke.
3.
Dip each oyster into the prepared batter, ensuring they are thoroughly coated.
4.
Once the oil is hot, gently lower 5 coated oysters into the wok. Fry them for about 3 minutes or until they turn a light golden brown.
5.
Use a colander placed over a bowl to drain the fried oysters and keep them warm.
6.
Proceed to fry the next batch for approximately 4 minutes or until they're golden brown. Return the previously fried oysters to the oil for an additional 2 minutes to crisp them up.
7.
Keep an eye on the oil temperature, adjusting the live-fire as needed to prevent over-browning or slow cooking.

oysters frying seafood appetizer easy

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Comments

Name: Golden Crispy Fried Oysters in a Long Handle Wok
Yield: 4
Ingredients: 1 ½ cups all-purpose bleached flour (high gluten); 11 oz cold water; ¾ teaspoon salt; 2 tablespoons baking powder; 2 tablespoons peanut oil (for the batter); 5 cups peanut oil (for frying); 20 medium-sized fresh oysters (shucked, patted dry, and dusted with flour)

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