The Deep Fried Oyster, also known as the ‘Kaki Fry’ in Japanese is a delicious dish that first originated in Japan. The dish consists of deep-fried oysters, that has been coated with bread, flour and eggs. The dish is usually eaten as an appetiser but it can also be eaten as comfort food.
Take a bite out of it to taste the soft and light feeling of the batter and also the delectable taste of the oysters. For a better experience, the dish can be paired with tartar sauce or even tonkatsu sauce as a dipping.Take a peek at the recipe for the Deep Fried Oysters below and test it out by yourself.
Ingredients (4 servings):
- 16 Frozen Fresh Oysters
- Salt
- 2 Eggs, Beaten
- Black Pepper
- 40 g cornflour
- 1 to 2 cups of Canola Oil
- 1 Cup of Panko (Japanese Bread Crumbs)
- 4 Cups of Cabbage
- ¼ Cup of All-Purpose Flour
Directions:
- Start by using salted water to clean the oysters of grime and scum. Drain the water from the oysters by using a sieve in the sink. Then, pat the oysters dry using the paper towels.
- Add some seasoning all over the oysters using a dash of salt and black pepper.
- Place a medium-sized pot above a stove and bring up the heat to about medium to a high level. Add about 1 to 2 cups of canola oil into the pot and then set it aside to boil.
- Bring out three separate glass bowls and in each glass bowl, add all-purpose flour, beaten eggs, and panko in the last bowl.
- Start coating the oysters by first dunking it into the flour, followed by the eggs and lastly the panko, in this exact order.
- Once all of the oysters have been coated, gently place each of the oysters into the pot with boiling oil (177°C) to fry. The oysters should take about 1 to 2 minutes to cook each side. The oysters that are floating means that they are already cooked properly. Place all of the cooked oysters on a paper towel, to separate the oil from the oysters.
- Serve the dish with thinly shredded cabbages along the sides with some fresh warm oysters in the middle. You can also adorn the plates with lemon wedges (1 to 2 pieces). The dish is best served with tartar sauce or even tonkatsu sauce.
