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5.0 from 9 votes

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 2 servings
Calories: 430 kcal
Course: Main Course , Appetizer
Cuisine: Japanese-Western Fusion

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

    Cup of Yum
  1. 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.
  2. For the Oroshi Ponzu sauce, peel and grate the daikon.
  3. Add the grated daikon to a fine-mesh strainer and press with your fingers to drain off some of the excess water.
  4. Transfer the daikon to a bowl and add the yuzu juice, soy sauce, and sugar. Stir to combine.
  5. 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.
  6. 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.
  7. When the oysters are clean, lay them out on a few sheets of paper towels and pat them dry with more paper towels.
  8. 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.
  9. To bread the oysters, dip them in the batter to coat evenly.
  10. 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.
  11. Gently transfer the panko-coated oyster to a clean tray and repeat with the rest of the oysters.
  12. Lower the breaded oysters into the preheated oil with tongs or chopsticks and fry them undisturbed for about a minute to set the panko.
  13. 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).
  14. 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

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

% 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.