Japanese•indulgent
Fried Oysters with Panko (Kaki Furai/Kaki Fry)
Fried Oysters with Panko (Kaki Furai/Kaki Fry) recipe - Everyone loves panko, or Japanese bread crumb, that gives fried foods an airy, light, and super crispy coating.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 raw and shucked oysters
- cornstarch
- panko (Japanese bread crumbs)
- 1 egg (lightly beaten)
- lemon wedges
- oil (for deep frying)
- mayonnaise or tonkatsu sauce (for dipping)
Instructions
- 1
Rinse the oysters thoroughly with water and pat them dry with paper towels. Coat each oyster well with cornstarch, followed by the beaten eggs, and finally with panko. Shake off any excess panko.
- 2
Heat a deep fryer or a pan with enough oil for deep-frying. Fry the oysters until golden brown, then transfer them out using a slotted spoon. Drain the excess oil on a plate lined with paper towels. Serve with lemon wedges, mayonnaise, or tonkatsu sauce.