Kaki Fry Recipe (Deep-Fried Breaded Oysters)

We are making Kaki Fry, one of the most popular oyster dishes in Japan. The crispy outside and juicy inside make the kaki fry so delicious!

Kaki Fry (Deep-Fried Breaded Oysters)

Course Seafood
Cuisine Japanese
Servings 1 person
Cook Time 15 minutes
Translator Get Francis Mug
  • 5 Oysters large-size
Other Ingredients
  • Soft Panko approx. 300ml / 1.27 cups
  • Vegetable Oil 180 °C, 2cm deep / 360 °F, 0.8" deep
Side Vegetables
  • Lemon Wedges
  • Cabbage Leaves shredded
  • Parsley Leaves
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.


  1. First, let’s rinse the oysters. Dissolve the salt in a bowl of water.
  2. Gently rinse the oysters in the salt water. Carefully remove the dirt between the creases and then line up the oysters on a paper towel. Quickly finish the process to keep them from losing their flavor.
  3. Gently press with another paper towel, removing the excess moisture.
  4. Then, sprinkle on the salt and the pepper.
  5. Next, combine the beaten egg and the flour in a bowl and mix until smooth.
  6. Add a sprinkle of water and allow the batter to reach the desired consistency as shown in the video.
  7. Then, place the oysters onto a plate covered with flour and coat them thoroughly.
  8. Dust off the excess flour with your hands and then dip the oysters into the batter.
  9. Using a spoon, coat each oyster completely and then place it onto a tray covered with soft bread crumbs.
  10. Cover with bread crumbs and gently press.
  11. Repeat the process for the rest of the oysters.
  12. And now, let’s deep-fry the oysters. Drop in a bit of the bread crumbs to test the oil. If small bubbles form around them, the oil temperature is right.
  13. Deep-fry the breaded oysters at about 180 °C (356 °F). Don’t touch them until the outer layer firms up.
  14. Then, gently move the oysters in the oil with the chopsticks to brown evenly.
  15. Now, flip the oysters over and deep-fry them for a total of 2 to 3 minutes until golden brown.
  16. The oil should be at least 2cm (0.8") deep to help maintain the oil temperature. Avoid cooking a large amount of oysters at once otherwise the oil temperature will drop suddenly.
  17. Now, remove the kaki fry with a mesh strainer, drain the excess oil and temporarily place them onto a cooling rack.
  18. Then, place next to the side vegetables, shredded cabbage, parsley leaves and a lemon wedge.

Recipe Notes

We think the tartar sauce is one of the best sauces for the kaki fry. To make the sauce, please check out our Ebi Fry recipe.
You can also enjoy the kaki fry with Japanese Worcestershire sauce, mayonnaise or ketchup.

This post was last modified on 09/15/2020

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