Kaki Fry Oysters Kaki Fry Oysters

Author: Canadian Living

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.

  • Portion size 24 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2009


Dipping Sauce:


Dipping Sauce: In small bowl, mix ketchup with Worcestershire sauce; set aside.

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.

Nutritional facts Per piece: about

  • Sodium 149 mg
  • Protein 2 g
  • Calories 60.0
  • Total fat 3 g
  • Potassium 57 mg
  • Cholesterol 11 mg
  • Saturated fat trace
  • Total carbohydrate 7 g


  • Iron 9.0
  • Folate 5.0
  • Calcium 2.0
  • Vitamin A 1.0
  • Vitamin C 2.0
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Kaki Fry Oysters