Deep-fried oysters in Japanese breadcrumbs with citrus ponzu sauce

For a luxurious seafood dish try Richard Phillips's delicious recipe for deep-fried oysters served with a flavourful sauce
By Richard Phillips
Deep-fried oysters in Japanese breadcrumbs with citrus ponzu sauce
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes plus overnight marinating
  • Effort: medium



  • 6 oysters, shelled
  • 100 g seasoned flour
  • 4 eggs, whisked with a drop of milk
  • 150 g panko Japanese breadcrumbs
  • vegetable oil, for deep-frying
  • mixed oriental salad leaves, (shiso, coriander cress, alfialfa sprouts), to serve

For the sauce:

  • 500 ml soy sauce
  • 250 ml mirin
  • 1 mango, finely diced
  • 125 ml white wine
  • 1 cucumber, peeled and finely diced
  • 1 bunch of chives, finely chopped
  • 10 fresh mint leaves, thinly sliced
  • 10 coriander leaves, thinly sliced


1. First make the sauce. Place the soy sauce, mirin and white wine in a saucepan. Bring to the boil and cook briskly until reduced by half.

2. Pour the reduced sauce into a bowl. Add in the mango, cucumber, chives, mint and coriander. Cover and marinate in the refrigerator for 8 hours.

3. Coat the oysters in seasoned flour, then beaten egg then Japanese breadcrumbs.

4. Rest the coated oysters in the refrigerator for 10 minutes.

5. Meanwhile, heat the vegetable oil in a deep fat-fryer (preheating the oil to 180°C).

6. Add the oysters to the hot oil and deep-fry for 3 minutes until golden brown. Remove the oysters and drain them well on kitchen paper.

7. Place the salad leaves on a serving plate and top with the deep-fried oysters. Drizzle a little of the sauce over the oysters and serve at once with the remaining sauce on the side.

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