Tatsuta-age Deep-fried Bastard Halibut

Normally, the rule in Japanese cuisine is to serve a whole fish with the head pointing left, but bastard halibut is always placed pointing to the right.

Tatsuta-age Deep-fried Bastard Halibut
Photographed by Masaya Suzuki


Recipe by
Tokiko Suzuki

Average

Seafood

200kcal

20minutes

Ingredients (Serves 4)

  • 4 bastard halibut (small)
  • Half moon lemon slices, as needed
  • Salt
  • Pepper
  • A pinch of potato starch
  • Vegetable oil for frying, as needed

Directions

1

Using a knife, scrape away the fine scales on the darker top side of the fish. Scrape off the tips of the tail and around the border.

2

Remove the gills and guts and wash thoroughly. Score the dark side of the fish with a crisscross pattern. Season lightly with salt and pepper.

3

Wrap some potato starch in gauze to form a puff. Pat both sides of the fish to dust with starch.

4

Place the fish in oil heated to 180°C and deep fry for one minute. Reduce the heat and slowly fry for another 7-8 minutes, turning over once. Raise the heat towards the end and fry for 30 seconds to crisp. Remove and drain.

5

Line a dish with a piece of folded absorbent paper. Plate up the fish so that it's facing right, and garnish with lemon slices.