Kaki Fry (Japanese Fried Oysters)
Crispy on the outside and bursting with the umami-rich flavor of oysters on the inside, Kaki Fry is a hugely popular dish in Japan. With every bite, the savory crunch of the coating and the briny aroma of the sea fill your mouth, offering a completely different way to enjoy oysters. It is especially worth trying when oysters are in season.
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Servings: 2
Ingredients
- 8.5 oz oysters
- 1 qt water (for washing oysters)
- 1 ⅔ Tbsp salt (for washing oysters)
- about 1 inch (3 cm) of neutral oil in a pot (for deep-frying)
For breading:
- 3 Tbsp all-purpose flour (plain flour)
- 1 small egg (about 1.5 oz/42 g, including shell)
- ⅔ cup panko breadcrumbs
Instructions
- Add salt and water to a bowl and mix. Add oysters and gently rub each one to clean them.
- Drain the oysters in a colander and lightly rinse them under running water. Pat them dry thoroughly with paper towels.
- Crack the egg into a bowl and beat it. Prepare two containers, one with flour and the other with panko breadcrumbs.
- Coat the oysters in this order: flour, beaten egg, and panko breadcrumbs. Once the flour is applied, gently shake off any excess with your hands. After coating all the oysters, let them sit for about 10-15 minutes to allow the breading to set.
- Heat oil in a pot to 340℉ (170℃). Once the oil is hot, carefully add the oysters one at a time. Deep-fry them for about 3 minutes until they turn golden brown, flipping them once halfway through.Be careful not to add too many pieces at once, as this can cause the oil temperature to drop significantly. The oysters should occupy no more than about two-thirds of the oil’s surface area.If you don't have a thermometer, drop a few panko breadcrumbs into the oil to test the temperature. When the breadcrumbs float to the surface at a moderate speed without touching the bottom, it indicates that the oil is ready.
- Remove the oysters from the oil and let them drain on a wire rack. If there are any fried bits left in the oil, skim them out with a mesh skimmer or strainer, then repeat the frying process (step 5) until all the oysters are fried.
- Serve on a plate with fresh vegetables if desired, and feel free to enjoy them with lemon wedges, Japanese tartar sauce, Worcestershire sauce, or your favorite condiments.
Notes
- You can store it in the refrigerator for up to a day.
- The Nutrition Facts label assumes that the amount of oil absorbed by the oyster is approximately 20% of its weight.
Nutrition
Calories: 370.28kcal Carbohydrates: 23.59g Protein: 7.3g Fat: 27.46g Saturated Fat: 2.77g Polyunsaturated Fat: 7.69g Monounsaturated Fat: 16.24g Trans Fat: 0.11g Cholesterol: 86.64mg Sodium: 188.07mg Potassium: 100.49mg Fiber: 1.21g Sugar: 1.43g Vitamin A: 124.08IU Calcium: 57.71mg Iron: 2.44mg
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