Biting into a deep fried oyster is heaven. The breading seals in their juiciness and the texture remains tender. Just be careful if it’s fresh out of the deep fryer, because it could burn your tongue!
Ingredients
22 oysters, out of the shell, rinsed and patted dry
1 cup flour
2 eggs, beaten well with 3 tbsp of cold water
2 cups Japanese style breadcrumbs, called panko
Method
Lightly coat each oyster with flour, then dip into the egg. Roll it around in the breadcrumbs, then repeat for the rest.
In a wok, heat the oil and test the temperature with a breadcrumb. If the breadcrumb bubbles up as soon as you put it in, the oil is hot enough. Cook each oyster in the oil until golden, then remove and drain in a strainer or on a sheet of paper towel.
Serve with tonkatsu sauce and a slice of lemon.
Alternatively, you can make tonkatsu (pork cutlet), chicken katsu, and ebifurai (shrimp) with the same breadcrumbs. When making ebifurai, though, make sure to deshell the shrimp and remove the head. The tails can remain intact, as they are convenient handles when eating.
2 replies on “Kakifurai/Deep fried Oysters”
I must say that this recipe is definitely sumptous. I would prefer this in parties outside the house. I am a fan of Japanese food. Especially when do different variations of seafood recipe. This oyster dish is really one of my all time favorites. I will recommend this to all chefs fond of oyster.
Thanks for the comment! When you bite into one of these, the oysters just explode in your mouth. Truly a delicious way to serve oysters, but be careful while they’re still hot! You can also try deep frying other types of seafood in the same way to accompany the oysters, such as salmon pieces, squid, and shrimp. Though these all are great with the same sauce, nothing comes close to the oysters!