This dish is called saba tatsuta-age. It's a great appetizer to serve with beer and sake.
Japanese Seafood Recipes
Ingredients:
2 fillets mackerel, bone removed
2 Tbsp soy sauce
1 Tbsp sake
2 tsp grated ginger
*katakuriko (potato starch) or corn starch for coating
*vegetable oil for frying
Preparation:
Cut mackerel into about one inch thick pieces. Mix soy sauce, sake, and ginger in a bowl and marinate mackerel for 15 minutes. Dry the mackerel with paper towels and cover with katakuriko or corn starch. Heat enough oil for deep-frying in a deep pot to 340 degrees F. Deep-fry mackerel until browned.
By Setsuko Yoshizuka,
Japanese Seafood Recipes
Ingredients:
2 fillets mackerel, bone removed
2 Tbsp soy sauce
1 Tbsp sake
2 tsp grated ginger
*katakuriko (potato starch) or corn starch for coating
*vegetable oil for frying
Preparation:
Cut mackerel into about one inch thick pieces. Mix soy sauce, sake, and ginger in a bowl and marinate mackerel for 15 minutes. Dry the mackerel with paper towels and cover with katakuriko or corn starch. Heat enough oil for deep-frying in a deep pot to 340 degrees F. Deep-fry mackerel until browned.
By Setsuko Yoshizuka,
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