Japanese Fried Oysters
These Japanese fried oysters are crisp and golden on the outside while staying plump and juicy inside. Resting the breaded oysters before frying helps the coating stay firmly in place.
Kaki fry, or Japanese fried oysters, is a classic dish loved for the contrast between its crunchy panko coating and creamy, juicy oyster center. It is especially delicious during oyster season, when the oysters are at their plumpest and richest.
The key is to clean the oysters gently and dry them thoroughly before breading. After coating them with flour, egg, and panko, let them rest in the refrigerator for a short time. This simple step helps the coating adhere and gives you beautifully crisp fried oysters.
Serve them hot with tonkatsu sauce, tartar sauce, lemon, or a pile of fresh shredded cabbage for a comforting Japanese style meal.
What you'll need
- 8 oysters, or as many as you like
- Vegetable oil, as needed for frying
- <For the coating>
- All purpose flour, as needed
- 1 egg
- Panko breadcrumbs, as needed
- <For cleaning the oysters>
- 1 tsp salt
- 1 tsp potato starch
How to make it
Place the oysters in a bowl with the salt and potato starch and gently toss to coat. Add enough water to cover them and gently swish the oysters in the water. Drain and repeat with fresh water several times until the water is clear. Pat the oysters thoroughly dry with paper towels.
Prepare separate trays of flour, beaten egg, and panko. Coat each oyster in flour, then egg, then panko. Arrange the breaded oysters on a tray, cover, and refrigerate for 10 to 20 minutes so the coating can set.
Heat enough vegetable oil in a frying pan to about 180°C. Fry the oysters until crisp and golden brown on both sides. Remove and drain well.
Serve immediately with vegetables, shredded cabbage, tartar sauce, tonkatsu sauce, or lemon as desired.
Tips
- Dry the oysters thoroughly. Excess moisture can make the coating slip off and may cause the oil to splatter.
- Rest the breaded oysters in the refrigerator for 10 to 20 minutes before frying. This helps the coating adhere more securely.
- Keep the oil around 180°C and avoid overcrowding the pan. Frying too many oysters at once lowers the oil temperature and can make the coating greasy.
What to drink with it
