Panko Fried Oysters (Kaki Fry)

A plate of Kaki Fry, or Japanese Fried Oysters with an ultra-crispy panko crust and plump briny center.

Kaki Fry (カキフライ) or Japanese panko fried oysters are a delicious way to prepare these treasures from the sea. In this recipe, I have a few tricks to make the oysters extra plump and flavorful inside while creating a crispy crust that doesn't go soggy quickly.

Course Appetizer, Entree

Cuisine Japanese-Western

Keyword crispy, deep-fried, panko

Level Beginner

Main Ingredient Shellfish

Diet Dairy-Free, Low Sugar, Pescatarian

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 430kcal

Author Marc Matsumoto

Equipment

Ingredients

For Oysters

380 grams shucked oysters 10 large oysters
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons sake

For Frying

1 egg
2 tablespoons water
25 grams flour (about 3 tablespoons)
60 grams panko (~1 ½ cups)
vegetable oil

For Oroshi Ponzu

100 grams daikon
½ tablespoon yuzu juice
1 tablespoon soy sauce
½ teaspoon evaporated cane sugar

Grams + US Cups - US Standard

Instructions

Add the 380 grams shucked oysters to a bowl along with the ½ teaspoon baking soda, ¼ teaspoon salt, and 2 tablespoons sake. Agitate everything together with your hand to gently scrub the oysters against each other. Let this rest for a few minutes while preparing the sauce and batter.
380 grams shucked oysters, ½ teaspoon baking soda, ¼ teaspoon salt, 2 tablespoons sake
For the Oroshi Ponzu sauce, peel and grate the 100 grams daikon.
100 grams daikon
Add the grated daikon to a fine-mesh strainer and press with your fingers to drain off some of the excess water.
Transfer the daikon to a bowl and add the ½ tablespoon yuzu juice, 1 tablespoon soy sauce, and ½ teaspoon evaporated cane sugar. Stir to combine.
100 grams daikon, ½ tablespoon yuzu juice, 1 tablespoon soy sauce, ½ teaspoon evaporated cane sugar
For the batter, beat the 1 egg and 2 tablespoons water together with a whisk until it's uniform in color. Add the 25 grams flour and whisk until the mixture is free of lumps. Add the 60 grams panko to a second container, such as a bowl or a small tray.
1 egg, 2 tablespoons water, 25 grams flour
Rinse the oysters in cold water, agitating them with your hand to free up and wash away any slime that has come out of the oysters.
When the oysters are clean, lay them out on a few sheets of paper towels and pat them dry with more paper towels.
Preheat a deep pot with 2 inches of vegetable oil to 340° F ( 170° C). Line a cooling rack with a few sheets of paper towels.
vegetable oil
To bread the oysters, dip them in the batter to coat evenly.
Transfer the oysters to the panko and then shake the container around, scooping the panko on top to coat them with an even layer of breadcrumbs.
60 grams panko
Gently transfer the panko-coated oysters to a clean tray and repeat with the rest of the oysters.
Lower the breaded oysters into the preheated oil with tongs or chopsticks and fry them undisturbed for about a minute to set the panko.
Flip the oysters over and continue frying, flipping periodically, until the oysters are golden brown and cooked through (another 2-3 minutes for large oysters).
Drain the Kaki Fry on the prepared rack and then serve the fried oysters on a bed of thinly shredded cabbage with the Oroshi Ponzu and lemon wedges for garnish.

Video

Nutrition