Mackerel Tatsuta Fry Recipe



Mackerel Tatsuta Fry Recipes

Ingredients :

700 g

115 g

 

 

Marinade :

4 tablespoons

2 tablespoons

2.5 cm

mackerel, filleted

corn flour

vegetable oil for deep frying

lemon wedges, to garnish

 

sake

soy sauce

piece fresh root ginger, peeled and grated

Method :

Remove large bones from mackerel fillets. Slice fillets crossways into bite sized pieces, inserting the blade diagonally. To make marinade, combine sale, soy sauce and ginger in a mixing bowl. Add mackerel pieces, turning to coat with marinade, then leave to marinate for 30 minutes. Drain and toss mackerel in corn flour to dust thoroughly. Heat oil in a wok or a deep frying pan to 160oC (325oF). Slide mackerel pieces into hot oil, a few pieces at a time, and fry for 2-3 minutes until golden brown, turning 2-3 times. Remove from oil and drain on a wire rack. Arrange a quarter of the fried mackerel pieces on each of 4 individual plates, on folded absorbent kitchen paper if wished. Alternatively, heap all the fish in the centre of a bamboo basket tray. Garnish with lemon wedges and serve at once.

Serves 4


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