Panko Fried Oysters (Kaki Fry)
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
25 mins
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Servings
2 servings
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Calories
430 kcal
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Course
Main Course, Appetizer
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Cuisine
Japanese-Western Fusion
Panko Fried Oysters (Kaki Fry)
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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.
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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
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.
- For the Oroshi Ponzu sauce, peel and grate the 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 yuzu juice, soy sauce, and sugar. Stir to combine.
- 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.
- 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 oil to 340° F ( 170° C). Line a cooling rack with a few sheets of paper towels.
- 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.
- Gently transfer the panko-coated oyster 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.
Nutrition Information
Show Details
Calories
430kcal
(22%)
Carbohydrates
36g
(12%)
Protein
10g
(20%)
Fat
25g
(38%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
7g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
89mg
(30%)
Sodium
1346mg
(56%)
Potassium
276mg
(8%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
127IU
(3%)
Vitamin C
12mg
(13%)
Calcium
98mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 36g | 12% |
| Protein | 10g | 20% |
| Fat | 25g | 38% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 89mg | 30% |
| Sodium | 1346mg | 56% |
| Potassium | 276mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 127IU | 3% |
| Vitamin C | 12mg | 13% |
| Calcium | 98mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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