Fried Oysters with Panko (Kaki Furai/Kaki Fry)
June 08th, 2010 37 Comments

Fried Oysters with Panko (Kaki Furai/Kaki Fry)

Fried Oysters with Panko (Kaki Furai/Kaki Fry)

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Everyone loves panko, or Japanese bread crumb that gives fried foods an airy, light, and super crispy coating, for example: tonkatsu (Japanese fried pork cutlet). I am no exception. In fact, every time I eat out at a Japanese restaurant or izakaya, I would always order a dish of fried appetizer and my favorite is deep-fried oysters or panko-crusted oysters.

In Japanese, fried oysters is called kaki fry or kaki furai, and those two words are probably the first few Japanese words I’d learned. I remember the first time I saw this dish on a Japanese menu. Kaki means leg in Malaysian language, so you could imagine my reaction then! Of course, I found out soon enough that kaki means oysters in Japanese, and that was when I started my love affair with kaki fry (kaki furai). Of course, it also helps that I absolutely love oysters

To work with panko and make sure that you have the crispiest coating that sticks to the food and doesn’t fall off easily,  follow the steps below:

  1. First, coat your ingredient (be it pork, oysters, scallops, shrimp, etc.) with corn starch/corn flour
  2. Then, dip the ingredient into some beaten egg to seal in the corn starch
  3. Next, coat the ingredient generously with panko
  4. Finally, shake off the excess panko and deep fry to golden brown.

That was exactly how I made my fried oysters with panko, super easy, fast, and the end result was absolutely crispy and delicious. And I didn’t have to shuck the oysters like this baked oysters recipe. :)

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37 comments... read them below or add one

  1. Maria says:

    This could well be the only way I could definitely imagine liking oysters! I’ll have to try this :)

  2. Vivian says:

    Bee I love this! We always have Panko on hand for frying. I never thought to try this with oysters :)

  3. 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!

  4. noobcook says:

    I love oysters too! and I love them deep fried like this, more than eating raw oysters. You’re making me drool =)

  5. Kaki furai is one of comfort foods in Japan and thanks for sharing!! I used to study bahasa Indonesia di universitas, and “kaki” is the first word I learnt indeed ;)

  6. looks awesome, sadly with that kind of oil required for deep frying, im glad theres so many japanese restaurants to go to for this

  7. They look extremely good. Thanks for sharing this recipe.

  8. I cannot tell you how hungry this makes me! GREG

  9. Tricia says:

    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!

  10. There was a fab resto in UK that made this dish, heavenly. Never thought of making it myself. Will this work with frozen oysters if I cannot get fresh?

    • 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.

  11. Odie says:

    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… :)

  12. Sure, love to have them as appetizer! Today, we shall pair them with a drink for watching the World Cup : ).

  13. tigerfish says:

    WhoA…you may not believe this but I have not tried fried oysters like these :O …

  14. Good one, for usually people tend to have them raw, but the Japanese came up with this novel way of making the oysters more savoury and accessible to the masses.
    Perfect with a side dip of tonkatsu sauce, yeah …

  15. i’m such a huge fan of panko shrimp — this sounds just as good or maybe better

  16. I always feel as if I over fry my oysters and they’re rubbery. These are beautiful. Have any tips? Cheers!

  17. Forager says:

    These look like they’d be perfectly matched with a beer. People should serve these at beaches!

  18. terri says:


  19. terri says:


    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. :(

  20. Mei Teng says:

    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.

  21. rachel says:

    where can I get panko in malaysia?

  22. TenneseeBoy says:

    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!

  23. betsy says:

    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.

  24. Farah says:

    Do you know where I can find Panko in Malaysia?

  25. Jojo says:


    Can you with mussel instead of oyster?

  26. Carol Schmidt says:

    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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