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.
Photographed by Akio Takeuchi
Calorie count is per serving
Ingredients (Serves 2)
- 10-12 baby horse mackerel (13-15 cm long) (approx.240 g)
- 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)
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.
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.
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.
Plate up and sprinkle with a pinch of black pepper. Garnish with butterhead lettuce. Sprinkle with white sesame seed, to taste.