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Fried Breaded Aji Horse Mackerel

Oct. 21, Mon. 2013

Rika's TOKYO CUISINE

Fried Breaded Aji Horse Mackerel

Aji furai

  • Seafood

Difficulty

Ingredients (Serves 2)

2 small aji horse mackerel
1/4 tsp salt and pepper
3 tbsp all-purpose flour
1 beaten egg
1/2 cup panko bread crumbs
vegetable oil for deep frying
baby leaf salad mix, to serve

[for the tartar sauce]
1/4 cucumber
6 cm stalk celery
2 tbsp mayonnaise
1 egg yolk
1 tsp whole grain mustard
1 tbsp sushi vinegar
1/2 tsp sugar

Directions

  1. 1. First prepare the horse mackerel. Remove the hard fin from the near the tail toward the belly, and then remove the head. Slit the belly open and rinse well with water having removed the innards.
  2. 2. Cut each side of the horse mackerel off the backbone to form two fillets. Remove the remaining inner bones from the fillets by scraping off the stomach area and carefully tweezing them out.
  3. 3. Cut each side of the horse mackerel off the backbone to form two fillets. Remove the remaining inner bones from the fillets by scraping off the stomach area and carefully tweezing them out.
  4. 4. Make the tartar sauce: Finely chop the cucumber and celery, then add the mayonnaise, egg yolk, mustard, sushi vinegar and sugar, and mix well.
  1. 5. Flour both sides of the horse mackerel, then dip in the beaten egg, and cover well with bread crumbs. Deep-fry in oil at 170℃ until both sides are a light golden color.
  2. 6. Serve on a bed of baby leaf with the tartar sauce.