Fried Oyster With Panko

June 7, 2022


Everybody likes panko or Japanese bread crumbs because it gives fried meals an airy and light covering.

Most people enjoy fried meals coated with panko (a Japanese bread crumb), giving them an airy, light, crispy exterior. An excellent example of this is tonkatsu (Japanese fried pork cutlet).

I’m no different in that regard. My favorite fried appetizer to order whenever I go to a Japanese restaurant or izakaya is deep-fried oysters or panko-crusted oysters.

When I initially started learning Japanese, I had to learn the vocabulary for “fried oysters,” “kaki fry,” and “kaki furai.”

When I first saw this meal on a Japanese menu, it was like a flashback to my childhood in Japan. 

In Malaysian, the word “kaki” means leg, so that you can guess my response! Because kaki signifies oysters in Japanese, I quickly learned that kaki fry is my favorite (kaki furai).

My love of oysters helps, of course. Take the following procedures to ensure that your panko coating adheres to the meal and doesn’t slide off easily:

  1. Corn starch/corn flour is used to coat your meat, seafood, or another component before cooking.
  2. Dip the element in a slightly beaten egg to seal the corn starch.
  3. Next, liberally cover the piece with panko breadcrumbs.
  4. Shake off any extra panko before deep-frying until golden brown.

My panko-dipped fried oysters came out perfectly crispy and delectable thanks to this simple method. Each serving of this meal contains just 17 calories.


  • 6 oysters, raw and shucked 
  • cornstarch 
  • Japanese breadcrumbs (Panko)
  • 1 gently beaten egg 
  • lemon wedges 
  • oil for deep frying 
  • mayonnaise or tonkatsu


  1. Pat, the oysters, dry using paper towels after thoroughly rinsing them in water. All oysters must be well coated in corn starch, beaten eggs, and panko. Remove any extra panko from the dish.
  2. Prepare a deep fryer or a pan with plenty of oil to deep fry. Remove the fried oysters from the oil using a slotted spoon and set them aside. The excess oil is drained off onto a paper towel-lined plate. Try a little mayo, lemon wedges, or tonkatsu sauce for dipping.
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