This is one item on our must-order list whenever we see them on the menu. To be honest, we have had our fair share of ups and downs – with the kaki fry, that is. When you bite into a perfect kaki fry, the batter should be light and crispy (not soaking with oil) and the oyster should taste like the ocean. That being said, we had some that tasted like they had been hanging out in the sewer for a while.
Now, if you notice the oysters used for kaki fry, they are actually smaller than the usual raw oysters we consume. Thanks to the resourcefulness of my Tiger (aka hubby), he managed to order a box of frozen oysters online that is perfect for this recipe. They were delivered right to my door step and the frozen oysters were still pretty much frozen when I received it. That was a good sign and I immediately popped them into the freezer until ready to use. If you have other sources or places to recommend for getting this type of oysters, I would love to know about it! 
Ingredients:
8 small to medium oysters – I’m using frozen
Salt and pepper
For batter:
1 egg
2 tbsp flour
1 tbsp water
For coating:
1 cup panko breadcrumbs
½ cup flour
Vegetable oil for frying
Serves 2 -3
Wash and rinse the oysters with some salted water. Pat dry with paper towel. If you are not using straight away, cover and place in the fridge.
These are how the frozen oysters look like. 🙂
To make the batter, crack the egg into a bowl and add in flour and water. Mix until well combined.
Place the panko breadcrumbs in one plate, and flour in another.
This is the type of panko breadcrumbs I’m using.
Lay out all your ingredients.
Coat each oyster with flour, dip into the egg batter and lastly roll them in the panko breadcrumbs, pressing them gently onto the oysters.
The steps: Coat with flour, follow by egg batter
and breadcrumbs.
Place the breaded oysters in the fridge for at least 20 mins. I find this process necessary as the batter will not fall off during frying.
Heat up some oil (about 1 inch level) to 180C/350F. If you do not have a candy thermometer, place a chopstick in the middle of the frying pan. If it bubbles up, the oil is ready.
Carefully place the oysters into the hot oil and let it sit for a few seconds before moving them around. Do not overcrowded the pan with too many oysters.
Turn the oysters around occasionally to ensure even browning. They should be done in about 2 mins.
Remove from oil and drain on paper towel.
Done!
Serve with a side of salad, lemon wedges and your favorite dipping sauce.
- 8 small to medium oysters – I’m using frozen
- Salt and pepper
- For batter:
- 1 egg
- 2 tbsp flour
- 1 tbsp water
- For coating:
- 1 cup panko breadcrumbs
- ½ cup flour
- Vegetable oil for frying
- Wash and rinse the oysters with some salted water. Pat dry with paper towel. If you are not using straight away, cover and place in the fridge.
- To make the batter, crack the egg into a bowl and add in flour and water. Mix until well combined.
- Place the panko breadcrumbs in one plate, and flour in another.
- Coat each oyster with flour, dip into the egg batter and lastly roll them in the panko breadcrumbs, pressing them gently onto the oysters.
- Place the breaded oysters in the fridge for at least 20 mins. I find this process necessary as the batter will not fall off during frying.
- Heat up some oil (about 1 inch level) to 180C/350F. If you do not have a candy thermometer, place a chopstick in the middle of the frying pan. If it bubbles up, the oil is ready.
- Carefully place the oysters into the hot oil and let it sit for a few seconds before moving them around. Do not overcrowded the pan with too many oysters.
- Turn the oysters around occasionally to ensure even browning. They should be done in about 2 mins.
- Remove from oil and drain on paper towel.
- Serve with a side of salad, lemon wedges and your favorite dipping sauce.
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