deep-fried breaded oysters
- Serves: 2
- Calories: 392 kcal
- Total Time: 15 m
- Prep: 5 m
- Cook: 10 m
- Japanese: Kaki-furai
- 10 raw oysters
- a little salt and pepper
- 480 ml salad oil for deep frying
- suitable amount Worcestershire sauce
- 2 lemon wedges for garnish
- 15 g flour
- 1 egg
- 30 g bread crumbs
tartar sauce (optional):
- 5 tablespoons mayonnaise
- 1 boiled egg
- 40 g pickles
- 10 g parsley
- 1 teaspoon white wine vinegar or freshly squeezed lemon juice
Wash the oysters and wipe dry with a paper towel. Sprinkle with the salt and pepper.
Lightly coat the oysters with the flour in a pan.
Beat the egg in a bowl and coat the oysters with the egg.
Then coat well with the bread crumbs in a separate pan.
Heat the oil to 170 °C on medium heat and deep-fry the oysters 1 minute 30 seconds until golden brown. Remove and drain on a rack, and serve.
If you like, make the tartar sauce. Chop the boiled egg, pickles and parsley. Mix them with the mayonnaise and white wine vinegar (or freshly squeezed lemon juice) in a bowl.
Pour the Worcestershire sauce or tartar sauce over the oysters, and garnish with the lemon wedges.
This dish has been very popular since it was first served at a Japanese restaurant about 100 years ago. It is cooked not only in restaurants, but also at home. Deep-fried oysters are more popular than raw oysters in Japan. Deep-fried oysters have a unique taste.
Japanese foods recipes
Int'l. recipes with a Japanese twist