How to Make Japanese Fried Oysters (Kaki Fuh-rai) with Lemony Tartar Sauce Asian Cooking Recipe Cuisine

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Japan Japanese Fried Oysters (Kaki Fuh-rai) with Lemony Tartar Sauce


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 6 Servings

 1 cup mayonnaise

1/2 lemon, juiced and zested

1/4 dill pickle spear, seeded and minced

1/4 teaspoon cayenne pepper


1 cup panko (Japanese bread crumbs)

1/8 teaspoon cayenne pepper

salt and ground black pepper to taste


  2 cups canola oil


6 shucked oysters, or more if desired

1 egg, beaten


Directions:

 1. Preheat oven to 250 degrees F (120 degrees C).

 2. Make a tartar sauce by stirring the mayonnaise, lemon juice, lemon zest, dill pickle, and 1/4 teaspoon cayenne pepper together in a small bowl until thoroughly combined; set aside.

 3. Mix the panko crumbs, 1/8 teaspoon cayenne pepper, salt, and black pepper together in a shallow bowl.

 4.  Heat the canola oil in a deep-fryer or saucepan to 360 degrees F (180 degrees C). Measure temperature with a deep frying thermometer for accuracy.

 5. Dip an oyster into the beaten egg, and press into panko crumbs to coat. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded oysters onto a plate while breading the rest; do not stack.

 6. Cook the oysters, two at a time, in the hot oil until the panko is browned, about 1 minute per side. Transfer the fried oysters to a baking sheet lined with paper towels, and place in oven to keep warm while frying remaining oysters. 


For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




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