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
- 2 qt water (for washing oysters)
- 1 oz salt (for washing oysters)
- about 1 inch (3cm) 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 both sides of 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 until it reaches 340-355℉ (170-180℃). 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 after about 2 minutes.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 any excess oil drain off 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, 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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