Ingredients
- 12 Fresh oystersshucked and well-drained
- 1/2 cup All purpose flour
- 2 Large eggsbeaten
- 1 cup Panko (Japanese) Breadcrumbs
- for frying Vegetable oil
- to taste Salt
- to taste Pepper
- for serving Lemon wedgesoptional
- for serving Cabbageshredded (optional)
Directions
Kaki Fry (Japanese style of Deep Fried Breaded Oysters)
Dive into crispy golden delight with this Kaki Fry recipe for two! Fresh oysters enveloped in a light panko crust, bursting with briny flavor, and ready in under 30 minutes. Try Japanese ponzu sauce or creamy tartar sauce for dipping, and pair it with fluffy rice and pickled ginger for a complete experience.
Tips:
- Use the freshest oysters you can find for the best taste and texture.
- Make sure the oil is hot enough before frying to achieve a crispy crust and prevent sogginess.
- Don’t overcook the oysters, as they will become tough and rubbery.
- Adjust the seasonings and dipping sauces to your preference.
Steps
1 Done | Gently dab each oyster with paper towels to remove excess moisture. This helps the breading adhere better. |
2 Done | Season the oysters with salt and pepper. Set up three dredging stations: flour, beaten eggs, and panko breadcrumbs. Coat each oyster in flour, then dip in egg, and finally coat generously with panko. Shake off any excess breading. |
3 Done | Heat enough oil in a deep pot or Dutch oven to reach a depth of 2 inches. Use a thermometer to ensure the oil reaches 175°C (350°F). |
4 Done | Carefully lower oysters into the hot oil, avoiding overcrowding. Fry for 5-7 minutes per side, or until golden brown and crispy. Don't overcrowd the pan, as it will lower the oil temperature and result in soggy oysters. |
5 Done | Transfer cooked oysters to a paper towel-lined plate to drain excess oil. Serve immediately with lemon wedges, shredded cabbage and your chosen dipping sauce. Enjoy! |
