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

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 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 servings
Calories 430kcal

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 1/2 cups)
  • Oil for deep frying

For Oroshi Ponzu

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

Instructions

  • Add the oysters to a bowl along with the baking soda, salt, and 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, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 2 tablespoons sake
    Cleaning oysters with baking powder and salt.
  • For the Oroshi Ponzu sauce, peel and grate the daikon.
    100 grams daikon
    Grating daikon radish.
  • Add the grated daikon to a fine-mesh strainer and press with your fingers to drain off some of the excess water.
    Draining liquid from daikon.
  • Transfer the daikon to a bowl and add the yuzu juice, soy sauce, and sugar. Stir to combine.
    100 grams daikon, 1/2 tablespoon yuzu juice, 1 tablespoon soy sauce, 1/2 teaspoon sugar
    Ponzu sauce for deep fried oysters.
  • For the batter, beat the egg and water together with a whisk until it's uniform in color. Add the flour and whisk until the mixture is free of lumps. Add the panko to a second container, such as a bowl or a small tray.
    1 egg, 2 tablespoons water, 25 grams flour
    Whisking batter for deep fried oysters.
  • 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.
    Rinsing oysters in water.
  • When the oysters are clean, lay them out on a few sheets of paper towels and pat them dry with more paper towels.
    Patting oysters dry with paper towels.
  • Preheat a deep pot with 2 inches of oil to 340° F ( 170° C). Line a cooling rack with a few sheets of paper towels.
    Oil for deep frying
  • To bread the oysters, dip them in the batter to coat evenly.
    Dipping oysters in batter.
  • 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
    Dredging oysters in panko breadcrumbs.
  • Gently transfer the panko-coated oyster to a clean tray and repeat with the rest of the oysters.
    Oysters breaded with panko, ready to fry.
  • Lower the breaded oysters into the preheated oil with tongs or chopsticks and fry them undisturbed for about a minute to set the panko.
    Frying oysters in oil
  • 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).
    Panko crusted deep fried 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.
    Crispy deep fried oysters draining on paper towels.

Nutrition

Calories: 430kcal | Carbohydrates: 36g | Protein: 10g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1346mg | Potassium: 276mg | Fiber: 3g | Sugar: 5g | Vitamin A: 127IU | Vitamin C: 12mg | Calcium: 98mg | Iron: 4mg