Kaki Fry Recipe
Japanese · Appetizer · 30 min total
Crispy Japanese-style fried oysters, perfect as an appetizer or main dish with a tangy dipping sauce.
20
min prep
min prep
10
min cook
min cook
2
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 12 fresh oysters, shucked
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for deep frying
- 1 lemon, cut into wedges
- Tonkatsu sauce or ponzu, for dipping
Instructions
- Gently pat oysters dry with paper towels. Season with salt and white pepper.
- Set up a breading station: flour in a shallow dish, beaten egg in another, and panko in a third.
- Dredge each oyster in flour, shaking off excess. Dip into egg, then coat with panko, pressing gently to adhere.
- Heat about 2 inches of oil in a deep pot or skillet to 350°F (175°C).
- Fry oysters in batches without crowding, about 2-3 minutes until golden brown. Drain on paper towels.
- Serve immediately with lemon wedges and dipping sauce.
Tips
- Use fresh oysters for best flavor; if using canned, drain well.
- Keep oil temperature steady to avoid greasy oysters.
- Can be kept warm in a 200°F oven for up to 10 minutes.
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