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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.
Ingredients:
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
Method:
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.
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:
- First, coat your ingredient (be it pork, oysters, scallops, shrimp, etc.) with corn starch/corn flour
- Then, dip the ingredient into some beaten egg to seal in the corn starch
- Next, coat the ingredient generously with panko
- 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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Maria
This could well be the only way I could definitely imagine liking oysters! I’ll have to try this :)
Rasa Malaysia
Maria – yes, it’s super delicious. I love deep-fried oysters with panko. :)
Vivian
Bee I love this! We always have Panko on hand for frying. I never thought to try this with oysters :)
Suman Singh
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!
noobcook
I love oysters too! and I love them deep fried like this, more than eating raw oysters. You’re making me drool =)
the lacquer spoon
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 ;)
lotsofcravings
looks awesome, sadly with that kind of oil required for deep frying, im glad theres so many japanese restaurants to go to for this
Manju Rajender
They look extremely good. Thanks for sharing this recipe.
sippitysup
I cannot tell you how hungry this makes me! GREG
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!
Eleanor Hoh (WokStar)
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?
Rasa Malaysia
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.
Odie
Hi,
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?
Thx
Odie
Rasa Malaysia
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… :)
TasteHongKong
Sure, love to have them as appetizer! Today, we shall pair them with a drink for watching the World Cup : ).
Rasa Malaysia
Good idea!!!
tigerfish
WhoA…you may not believe this but I have not tried fried oysters like these :O …
Rasa Malaysia
Really, you can get this at Japanese izakaya, kaki fry. :)
J2Kfm (Malaysian Food Blog)
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 …
justcooknyc
i’m such a huge fan of panko shrimp — this sounds just as good or maybe better
Rasa Malaysia
Panko shrimp sounds like a great idea. I might have to do it.
Food Jihadist
I always feel as if I over fry my oysters and they’re rubbery. These are beautiful. Have any tips? Cheers!
Rasa Malaysia
Just don’t over fry them. As soon as the panko turns brown, they are done. ;)
Allan
When i was in Japan, i crazed for this!!!! 6 years of kaki furaiiiii!
Please tell me which izakaya in KL has them!
Forager
These look like they’d be perfectly matched with a beer. People should serve these at beaches!
terri
I LOVE DEEP FRIED OYSTERS!!!!
terri
I LOVE DEEP FRIED OYSTERS!!
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..
Rasa Malaysia
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. :(
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.
rachel
where can I get panko in malaysia?
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!
Rasa Malaysia
I buy my oysters from Costco sometimes, which is similar to Sam’s Club. :)
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.
Farah
Do you know where I can find Panko in Malaysia?
Jojo
Awesome!!
Can you with mussel instead of oyster?
Rasa Malaysia
Mussels will not taste the same and not as good. You have to use oysters.
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.
Joe1947
I have trouble working with the oysters and the corn starch. The starch wants to clump on the oysters, the plate and my fingers, making for a very sticky mess. The recipe still works and I have no trouble with the panko and the outcome tastes good. But the preparation and presentation are not so good. Any ideas?