Kaki Fry - Pacific Seafood

Kaki Fry

Prep Time
15 mins
Cook Time
15 mins


16 oysters, fresh or jarred
Canola oil, for deep frying
1/4 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
4 cups shredded green cabbage
1 lemon, cut into wedges
Sauce of your choice: tonkatsu or tartar
Salt and pepper


  1. Extract oyster meat and pat dry with paper towels. Season with salt and pepper.
  2. Fill a medium pot with 1-2 cups of canola oil. Heat to 350F.
  3. In three separate shallow bowls, add flour in one, beaten eggs in another, and panko in the last.
  4. Coat each oyster first in flour, then the egg, and finally the panko.
  5. Fry oysters until brown, about 2 minutes on each side. Oysters will float in the oil when done. Drain on wire rack or with paper towels.
  6. Serve with cabbage and lemon wedges with the sauce of your choice. Enjoy!