Kaki Fry Oysters
This recipe makes 24 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 6060 cal |
| pro | 2 g2g pro |
| total fat | 3 g3g total fat |
| sat. fat | 00 sat. fat |
| carb | 7 g7g carb |
| fibre | 00 fibre |
| chol | 11 mg11mg chol |
| sodium | 149 mg149mg sodium |
| potassium | 57 mg57mg potassium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 99 iron |
| vit A | 11 vit A |
| vit C | 22 vit C |
| folate | 55 folate |
Breaded and fried oysters, called kaki fry in Japanese, do take some effort to prepare, but make a showstopping addition to any party. Use the largest oysters you can find. Serve them in cleaned oyster shells for a striking presentation, or serve them on sprouts or a lettuce-lined plate.
Ingredients
- 24 freshly shucked raw oysters 24 freshly shucked raw oysters
- 1/4 cup all-purpose flour 1/4 cup all-purpose flour
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 1 egg 1 egg
- 1 cup panko bread crumbs 1 cup panko bread crumbs
- 1/4 cup vegetabIe oil , (approx)1/4 cup vegetabIe oil, (approx)
- Lemon wedges Lemon wedges
- Dipping Sauce:
- 1/2 cup ketchup 1/2 cup ketchup
- 4 tsp Worcestershire sauce 4 tsp Worcestershire sauce
Preparation
Pat oysters dry. In shallow bowl, whisk together flour, salt and pepper. In another shallow bowl, beat egg with 1 tbsp (15 mL) water. Place panko in third shallow bowl. One at a time, coat each oyster in flour mixture; dip into egg to coat. Press into panko to coat all over.
In 2 batches in skillet, heat half of the oil over medium heat; cook oysters, turning once and adding more oil if necessary, until golden and crisp, about 3 minutes. Transfer to paper towel–lined plate. (Make-ahead: Cover and refrigerate for up to 12 hours. Reheat on parchment paper– or foil–lined baking sheet in 425°F/220°C oven, 5 to 8 minutes.)
Serve warm with lemon wedges and sauce.
Source : Canadian Living Holiday Cookbook: Fall 2009
- Keywords : Christmas; Appetizers; Oysters; Eggs; Flour; Ketchup; Skillet; Make-Ahead; 100 calories;
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