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Fried Oysters with Panko (Kaki Furai/Kaki Fry) - Everyone loves panko, or Japanese bread crumb, that gives fried foods an airy, light, and super crispy coating.
Kaki Furai (Kaki Fry)
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 all kinds of oysters, for example: grilled 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.
Frequently Asked Questions
This recipe is only 17 calories per serving.
What To Serve With Fried Oysters With Panko
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Fried Oysters with Panko (Kaki Furai/Kaki Fry)
Ingredients
- 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
- 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.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious. Will make it again.
Thanks.
Wonderful! A very tasty, simple recipe.
Thanks please try more recipes!
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?
Pat dry the oysters ,you can use flour and wear surgical gloves.Works for me.