Tap the video to open it in cooking mode

Classic Oyster Fry

Name: Classic Oyster Fry
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 2 servings
Cuisine: 洋食
Ingredients: Oysters (cooking grade) 200g; Egg to taste; Cabbage to taste; Wheat flour to taste; Panko (breadcrumbs) to taste; Pepper to taste; Mayonnaise to taste; Rakkyo (pickled scallions) to taste; Shibazuke (purple pickles) to taste; Lemon optional; Sauce optional

Main · Yoshoku23 min(Prep 15 min + Cook 8 min) · 450 kcal per serving · 2 servings · Normal

5.0(1)

A pro-taught, foolproof oyster fry. Crispy outside, juicy inside — served with an easy tartar sauce.

Watch on YouTube12 views

まかないチャレンジ! 58 recipes · 311 cooked

Instructions

Tap a step to play the video from that moment

Shred the cabbage. Cut out the core, lightly press the leaves, and slice thinly. Trim from the side if the strips get too wide. Quickly rinse the shredded cabbage in cold water.Uses: CabbageWatch the video from 1:40
Make the tartar sauce. Mince the rakkyo and shibazuke and combine with mayonnaise.Uses: Rakkyo (pickled scallions), Shibazuke (purple pickles), MayonnaiseWatch the video from 4:05
Wash the oysters, then rinse in salt water at sea-water concentration. Pat thoroughly dry with paper towels.Uses: Oysters (cooking grade)Watch the video from 6:50
Lightly pepper both sides of the oysters.Uses: Oysters (cooking grade), PepperWatch the video from 8:03
Dust the oysters with flour and shake off any excess.Uses: Oysters (cooking grade), Wheat flourWatch the video from 8:22
Dip the oysters in beaten egg, then coat firmly with panko. Bamboo skewers help with handling.Uses: Oysters (cooking grade), Egg, Panko (breadcrumbs)Watch the video from 9:03
Fry the oysters in just-under-180°C (350°F) oil. Don't touch them at first; once the coating sets, adjust the heat as you go. After ~3 minutes, raise the heat at the end and drain.Uses: Oysters (cooking grade)Watch the video from 10:59
Plate the fried oysters and serve with cabbage, tartar sauce, and lemon.Uses: Oysters (cooking grade), Cabbage, Mayonnaise, Lemon, SauceWatch the video from 13:18

Tips

1
キャベツの千切りは包丁を大きく使うと綺麗に仕上がります。
2
タルタルソースは、らっきょうや柴漬けの量を調整して好みの味にしてください。玉ねぎのみじん切りを加えても美味しいです。
3
牡蠣の水気をしっかり拭き取ることで、揚げるときに油が跳ねるのを防ぎます。
4
パン粉をつける際は、卵液やパン粉が片寄らないように丁寧に。
5
揚げ油の温度を一定に保つことが、美味しく揚げるコツです。

Reviews

5.0(1)