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Fried Oysters with Panko (Kaki Furai/Kaki Fry)


Fried Oysters with Panko (Kaki Furai/Kaki Fry)

6 raw and shucked oysters
Corn starch
Panko (Japanese bread crumbs)
1 egg, lightly beaten
Lemon wedges
Oil for deep frying
Mayonnaise or tonkatsu sauce for dipping


Rinse the oysters thoroughly with water, pat dry with paper towels. Coat all oysters well with corn starch, follow by the beaten eggs, and finally panko. Shake off the excess panko.

Heat up a deep fryer or a pan with enough oil for deep-frying. Fry oysters until golden brown, then transfer the fried oysters out using a slotted spoon. Drain the excess oil on a plate lined with paper towels. Serve with some lemon wedges, mayonnaise or tonkatsu sauce.

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37 COMMENTS... read them below or add one

  1. WOW…first time here..lovely space…delicious n unique recipes…will be following you…
    Panko fried oysters looks awesome…so tempting…thanks for sharing this!

  2. Tricia

    I am in loooooooove!!! I love oysters (cooked anyways) + I love anything deep fried! What a perfect love affair!!! Have to get myself some oysters!!

    Thanks for sharing the tips about getting the panko to stick!

    • Yes, you can use frozen oysters but they won’t taste as good. You are in Miami, I am sure you can get fresh oysters. Go to Whole Foods or Bristol Farms and ask them to shuck the fresh ones for you, or you can buy those fresh ones packed in a bottle already.

  3. Odie

    I have to say your site is wonderful. Your recipes are always delicious and practical. I have been using your recipes since I found your site about four months ago.

    About the oysters; I live in Kansas and we do not have fresh ‘anything’ here (except cattle); would you recommend using canned oysters? Or should I substitute frozen oysters if I can find them?


    • Hi Odie, thanks for your nice comment. I am happy that you love my recipes. :)

      For this recipe, I won’t recommend canned oysters because of the texture of canned oysters. Frozen oysters will work, but bear in mind that it will never taste as juicy. With fresh oysters, the bite of crispy skin soon follows by the burst of fresh juicy oyster… :)


    I have this theory about oysters: they must be from cold waters to be tender and tasty. tt’s why malaysian oysters aren’t so good..

    • I agree, and the smaller the oysters, the smoother they are. But I love the little oysters (found in oysters omelet) of Malaysia. They are so great and seriously, I love those little ones more than the regular oysters. Why? Because I can make them into taucheo and chili oysters stir-fry, oh chien. With the big oysters here, I can’t make them. :(

  5. Mei Teng

    Wow…I would love to have one right now. Looked so good. I came over from Tastespotting. You have a great blog with equally fabulous photos.

  6. TenneseeBoy

    In Tennessee of course we have no fresh oysters. However at Sam’s Club, they have the Willowpoint Oysters from Washingtiton state. They are extremely fresh and a pint of large (carton says “exra small” ) are only 6.97. They arrive often and are well dated so no worries of getting out-of-date oysters. Who would have thought……Sam’s!

  7. betsy

    Just found this recipe. I have done similar and added some five spice powder to the cornstarch — gives a really nice but subtle flavor. Had that variation first in a restaurant. Also for my family member watching fat, I have crushed the panko to a finer crumb, then pan fried using only 1-2 T oil, and, so long as carefully watched and done in a non stick pan, this has worked well. Draining on paper towel for sure after frying.

    Lovely photos made me hungry — going to do some version of this for dinner tonight.

  8. Carol Schmidt

    I saw a recipe for fried oysters that suggested you should have them ready an hour before frying. Is that better with this recipe or just flour them, put in egg mixture and panko then fry them. Thanks.

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