1 lb. oysters, shelled
2 tsp. peppercorn salt
5 c. oil

FLOUR BATTER:

2 eggs
2/3 c. flour
2 tsp. salt
1/3 c. cornstarch
2 tsp. baking powder
1/8 tsp. pepper
2 tbsp. cooking oil
1/2 c. cold water

Rub some coarse salt into the shelled oysters with fingers. Rinse with water until clear. Drain. Dip the oysters in a pot of boiling water only 5 seconds over high heat. Drain. Don't wait until the water comes to boil again.

Make flour batter, stirring to a smooth pasty consistency. Dip oyster in flour batter and deep fry over medium fire until golden brown.

Line the serving plate with parsley and pineapple slices. Arrange the oyster on top and serve with flavored peppercorn salt.