Kaki Furai ( Deep-fried oyster )

This is a popular dish in fall and winter.

Usually, wash oyster in salted water.
Drain off water it,
Sprinkle salt and papper over oyster.
Coat it with wheat flour, beaten egg, and bread crumb.
And deep-fry it in salada oil until browned.

Squeeze lemon on it. ( optionally )
Put tartare sauce or Tonkatsu sauce on it, just before eat.

In my cace, I always squeeze lemon on it.
Because oyster is rich in zinc.
And vitamin C and citric acid which are included in lemon, aid the absorption of zinc.