Asian Food · Japanese Food

Japanese Kaki Fry Recipe (Deep fried Oyster)

Loading...
Japanese Kaki Fry Recipe (Deep fried Oyster)
Rate this Recipe

This Japanese Kaki Fry Recipe (Deep fried Oyster) is like a golden oyster nuggets, crunchy on the outside and succulent on the inside. While kthers will describe it as simple as a breaded large oysters, deep fried in oil. With a final caption of “Crazy delicious!”

You can’t go wrong with Japanese! Serve it with thinly sliced cabbage and some japanese mayo and wasabi plus some sliced fresh lemons. Oh! I’m feeling hungry now, really craving for some Japanese food now. 

Japanese Kaki Fry (Deep Fried Oyster)

Japanese Kaki Fry Recipe

INGREDIENTS:
16 oysters
2 eggs
1 cup panko (bread crumb)
1/4 cup flour
*oil for frying
salt and pepper to season

INSTRUCTIONS:
Clean oysters in salted water. Dry oysters with paper towels. Sprinkle salt and pepper over oysters.

In 3 separate bowls, add flour on first bowl, beaten eggs on 2nd bowl, and panko bread crumbs in third bowl.

Coat each oysters in 3 stage coating: Dip each oysters in flour first, then eggs, and final coating is panko bread crumbs. Shake off any excess coating.

Heat plenty of oil in a sauce pan and deep fry oysters in 350 degrees F oil or until it turns golden brown. Transfer on a serving plate lined with paper towels. Serve hot with thinly sliced cabbage and japanese mayonnaise with wasabe if preffered.

Happy cooking, enjoy!

You may also try our own version of:

JAPANESE CHICKEN CURRY

Thank you for dropping by our website!

Please subscribe to our daily recipes by clicking the “RED BELL” at the bottom right corner of your screen.

Don’t forget to Pin us to PINTEREST please. You can comment your question in our Pinterest post and we’ll be glad to answer your question or feedback about the recipe.

The star ratings are for those who tried to cook our recipe. Kindly rate back the recipe if you tried it and you’re satisfied.

Thanks a lot for supporting our website and help other friends discover great recipes.

Source

Photo by @loyamheung