Entree: Japan – Chubu – 牡蠣フライ ➤ Kaki furai (Breaded, deep-fried oysters typically served hot with tartar sauce and lemon)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 12 medium oysters, shucked, approx. 18 oz (510 g) total shucked weight
- 1 cup (120 g) all-purpose flour
- 2 tsp (10 g) kosher salt, divided
- 1/2 tsp (2.5 g) ground black pepper
- 2 large eggs, beaten
- 2 cups (200 g) panko breadcrumbs
- 1 qt (1 L) neutral vegetable oil for deep-frying
- 2 cups (60 g) finely shredded cabbage
- 4 lemon wedges
- Tartar sauce, for serving (store-bought or about 3/4 cup / 180 ml)
- 1 tbsp (15 ml) lemon juice, optional to toss with cabbage

Instructions

1. Rinse the shucked oysters gently and pat each oyster dry on paper towels; dry oysters fry to a crisper crust.
2. Set up a breading station: bowl with flour seasoned with 1 tsp (5 g) salt and the black pepper; a bowl with beaten eggs; a shallow plate with panko breadcrumbs mixed with the remaining 1 tsp (5 g) salt.
3. Dredge each oyster first in the seasoned flour, shaking off excess, then dip into the beaten egg, and finally coat thoroughly with panko, pressing gently so breadcrumbs adhere. Place breaded oysters on a tray while you heat the oil.
4. In a deep heavy pot or deep-fryer, heat the oil to 350°F (175°C). Use a thermometer to maintain temperature; too low will make the coating soggy.
5. Fry oysters in batches (do not overcrowd) for 2 to 3 minutes until golden brown and crisp. Internal temperature should be hot and oysters cooked through. Remove with a slotted spoon and drain on a wire rack or paper towels.
6. Lightly toss shredded cabbage with 1 tbsp (15 ml) lemon juice if desired. Plate Kaki Fry with shredded cabbage, lemon wedges, and tartar sauce for dipping.
7. Serve immediately while hot so the crust remains crisp.