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
Ingredients
Dipping Sauce:
Method
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
%RDI
- Iron 9.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 1.0
- Vitamin C 2.0
