Kaki Fry recipe - ingredients, nutrition and when to eat it
Kaki fry is a Japanese dish of oysters coated in flour, egg, and breadcrumbs, then fried until crisp.
Kaki fry is a Japanese dish of oysters coated in flour, egg, and breadcrumbs, then fried until crisp. It is especially good on a warm winter evening, and a squeeze of lemon brightens the oysters’ savory flavor.
Japanese · 25 minutes to cook
Nutrition (per 609.7g serving): 3419.9 kcal · protein 24.5g · carbohydrate 47.2g · fat 338.1g · sodium 1279.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the oysters completely dry so the oil splatters less during frying.
Tips: Let the breaded oysters rest for about 5 minutes so the coating adheres better.
Tips: Adding too many oysters at once lowers the oil temperature, so fry them in two batches if needed.
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Ingredients (1 serving)
- Oysters — 120 g
- Flour — 2 Tbsp
- Egg — 1 pc
- Breadcrumbs — 0.5 cup
- Cooking oil — 1.5 cup
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp
- Lemon — 0.3 pc
- Cabbage — 1 handful