Deep fried Crumbed Oysters (Kaki Fry)

By RecipeTin Japan · 60 min

Ingredients

Instructions

1. Dissolve the 30 g salt in 1000 ml water to make 3% salt water.
2. Soak the frozen oysters in it for 5–15 minutes, until the surface has thawed but the inside is still frozen and firm.
3. Pat each oyster dry with paper towel and go straight to the next step so they stay semi-frozen.
4. Season the oysters with pepper.
5. Set out flour, beaten egg and breadcrumbs in three shallow dishes, in that order.
6. Coat each oyster in flour, dip it in egg letting excess drip off, then coat fully in breadcrumbs.
7. Heat oil 3–3.5 cm deep in a deep pan to 160°C/320°F. Fry the oysters in batches without crowding for 2½–3 minutes, until light brown. Drain on a rack or paper towel.
8. Raise the oil to 180°C/356°F and fry the oysters again for about 15 seconds, until golden brown. Drain.
9. For the sauce, soak the chopped onion in water for 10 minutes if it is very pungent, then drain and squeeze dry.
10. Mix the diced boiled egg, mayonnaise, gherkin, onion, lemon juice, sugar, salt and pepper in a bowl.
11. Pile shredded cabbage on one side of the plate with a lemon wedge beside it, lean the oysters against the cabbage with the gill side up, and serve the sauce or tonkatsu sauce alongside, serving immediately.

Summarized from RecipeTin Japan's video. Watch it for the details.

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