Deep-fried Crumbed Oysters (Kaki Fry)
Crunchy outside and juicy inside, Deep-fried Crumbed Oysters is one of the best ways of eating oysters in my view. Shucked oysters are very fresh but expensive, so I used frozen oysters to make Deep-fried Crumbed Oysters. Watch the video.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 10 frozen oysters ((note 1))
- 1000 ml 2.1pt water ((note 2))
- 30 g salt ((note 2))
- Pepper
- 2 tbsp flour
- 1 egg beaten
- 1 cup Panko breadcrumbs ((note 3))
- Oil for deep-frying
- 1 boiled egg ( finely diced)
- 4 tbsp Kewpie mayonnaise ((note 4))
- 1 tbsp gherkin/cornichon (finely chopped)
- 1 tbsp onion (finely chopped)
- 1 tsp lemon juice
- 1/2 tsp sugar
- 1/4 1/2 tsp salt
- Pepper
- Shredded cabbage ( with cucumbers julienned (note 5))
- Japanese-style Tartar Sauce ( or tonkatsu sauce (note 6))
- Lemon wedges
Instructions
- 1
Dissolve 30g/1.1oz salt in 1000ml/2.1pt water to make 3% salt water.
- 2
Put the frozen oysters in the salt water and leave them for 5-15 minutes (note 7) until the surface of the oysters is thawed, but inside is still frozen and hard.
- 3
Using paper towel, pat dry each oyster. Move to the next step without delay so that the oysters are still semi-frozen.
- 4
Sprinkle pepper over the oysters.
- 5
Place flour, egg and breadcrumbs in a shallow plate or bowl individually and line them up in this order.
- 6
Working one oyster at a time, coat an oyster with flour thoroughly, then place it in the egg and coat all over. Allow excess egg to drip, then transfer to the breadcrumbs.
- 7
Cover the entire oyster with breadcrumbs, making sure that a good layer of breadcrumbs is stuck on all around the oyster.
- 8
Repeat the steps 3 and 4 for the rest of the oysters.
- 9
Heat oil in a deep-frying pan to 160°C/320°F (note 8). The amount of oil should be about 3-3.5cm/1¼-1⅜” deep.
- 10
Gently place oysters into the oil. Depending on the size of the pan, you may need to fry in batches. Do not overcrowd the pan (note 9).
- 11
Fry for about 2½-3 minutes or until the surface of the oysters become light brown. Transfer the oysters to a tray with a cooling rack or lined with a couple of layers of paper towel.
- 12
When all the oysters are fried, turn the heat up to 180°C/356°F (note 8) and fry the oysters again (note 9) for 15 seconds or so until golden brown. Transfer the oysters to the tray.
- 13
Pile shredded cabbage on one side of a serving plate and put a lemon wedge next to it.
- 14
Place oysters leaning against the cabbage, placing them in the same direction, with the gills side facing upward.
- 15
If serving with Japanese-style Tartar Sauce, put the sauce on the side next to the oysters. If serving with Tonkatsu sauce, put the sauce in a separate jar.
- 16
Serve immediately while hot.
- 17
If your onion is extremely pungent, leave the chopped onions in water for 10 minutes. Drain through a fine-mesh sieve, then squeeze the water out.
- 18
Put all the Japanese-style Tartar Sauce ingredients in a bowl and mix well.