Kara-age Fried Baby Horse Mackerel

Deep-fried crispy baby horse mackerel. It is about 15cm long, and you can eat the whole thing head to tail.

Kara-age Fried Baby Horse Mackerel
Photographed by Akio Takeuchi


Recipe by
Masami Kobayashi

Average

Seafood

280kcal

25minutes

Calorie count is per serving

Ingredients (Serves 2)

  • 10-12 baby horse mackerel (13-15 cm long) (approx.240 g)
  • [A]

    • 1 tbsp sake
    • 2 1/2 tsp soy sauce
    • 2 1/2 tsp honey
    • 1/2 tbsp rice vinegar
  • Butterhead lettuce, as needed
  • White sesame seed, as desired
  • Oil for deep frying, as needed
  • Potato starch, as needed
  • 1 tsp sesame oil
  • A pinch of black pepper (coarsely ground)

Directions

1

Prepare the fish. Open the gill flaps and pull out the gills and guts with your thumb and index finger. Thoroughly wash the cavity and pat dry.

2

Pour oil into a frying pan to a height of about 2 cm. Heat to 160°C. Lightly dust the fish with potato starch and deep fry for about 6-7 minutes. Raise the temperature to 190°C and fry for another 2-3 minutes until crisp. Drain and place in a large heat-resistant bowl.

3

Pour the oil into a container and wipe the frying pan with a paper towel. Add [A] and place over medium-high heat. Bring to a gentle boil and simmer to thicken the liquid. Pour over the deep-fried fish. Add 1 tsp of sesame oil and coat the fish while fanning.

4

Plate up and sprinkle with a pinch of black pepper. Garnish with butterhead lettuce. Sprinkle with white sesame seed, to taste.