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Kaki Fry (Breaded Fried Oysters)
Serves 2 · About 30 min
Oysters for cooking, washed, coated and fried in a frying pan with oil 2 cm deep.
① Cut the cabbage→② Wash the oysters→③ Coat the fish→④ Heat the oil→⑤ Fry and serve
What to buy
Fish
Vegetables
Eggs & bread
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How to make it
1
Shred the cabbage
- Stack 2 cabbage leaves, roll them up, and on the cutting board slice from the end as thinly as you can
- Soak in a bowl of water for 5 minutes, drain in a colander, and put in the fridge
- If you have a lemon, cut it into wedges
- Cut the vegetables first so you do not use a cutting board that raw oysters have touched
How to tell it's doneThe cabbage is thinly sliced and drained in the strainer.
2
Wash the oysters and pat them dry
- Put the oysters and 1 tbsp potato starch in a bowl and mix gently so they do not get crushed. The starch turns gray
- Add water, swish lightly, and wash 2–3 times, changing the water each time
- Lay them on paper towels, put more paper towels on top, and pat them very dry
- Wash the bowl you used and your hands right away
How to tell it's doneThe washing water is no longer cloudy, and the surface of the oysters is not wet.
Be carefulIf water is left on them, the coating comes off and the oil splatters a lot.
3
Coat the fish
- Sprinkle the oysters with a pinch of salt and a pinch of pepper
- Line up 3 trays or plates. Put 3 tbsp flour in the 1st, beat 1 egg with 1 tbsp water in the 2nd, and put 200 ml panko in the 3rd
- Coat the oysters in this order: flour → egg → panko, and press the panko on lightly by hand
How to tell it's doneAll the oysters are covered with panko, and none of the oyster shows.
4
Heat the oil
- Put vegetable oil 2 cm deep (about 400 ml) in a frying pan and set over medium heat
- Check the oil temperature: put the tip of dry cooking chopsticks in the oil. If small bubbles keep fizzing from the tip, it's about 170°C. If there are almost no bubbles, it's not hot enough yet. If big bubbles rush out hard, it's too hot, so turn the heat down
How to tell it's doneSmall bubbles keep fizzing from the tip of the chopsticks.
Be carefulOil may splatter. Do not leave while frying. Turn off the heat as soon as you're done, and clean up the oil only after it has cooled completely.
5
Fry and serve
- Gently add the oysters 6 at a time, starting from the side near you
- After 1 1/2 minutes, turn them with cooking chopsticks and fry 1 1/2 minutes more. Aim for 3 minutes in total, and do not make it shorter
- Put them on a rack or paper towels to drain the oil. Fry the rest the same way, then turn off the heat
- Put the cabbage from step 1 and the oysters on plates, and add sauce or lemon on the side
How to tell it's readyThe coating is golden brown all over, and the oysters are plump. Cut the biggest one in half: it should be hot all the way through, and not soft, raw-looking and see-through. If it looks raw, fry the rest 1 minute more at a time.
Be carefulOysters hold a lot of water and can pop and splatter hard while frying. Keep your face away, and protect yourself by holding a lid tilted up between you and the pan. Do not leave the stove. Clean up the oil only after it has cooled completely.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The coating came off or toreThe oysters were not patted dry enough in step 2. Sandwich them between paper towels and pat very dry, and fry right after coating.
The oil splattered a lotWater was left on them, or there were holes in the coating. Cover them all over with panko.
The coating burnedThe oil was too hot. When bubbles rush out hard, turn the heat down.
They shrank and got smallOysters shrink when cooked. Aim for 3 minutes. Do not fry them much longer than that.
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