Tue. 14:55 - 15:00 (UTC)
<Repeats> 20:55 / Wed. 2:55 (UTC) Sat. 1:55 - 2:00 (UTC)
<Repeats> 7:55 / 13:55 / 19:55 (UTC)
Deep-Fried Horse Mackerel
- Ingredients (Serves 4)
- *4 horse mackerels
*4-5 leaves cabbage
* salt and pepper
* flour a little
* egg a little
* breadcrumbs a little
* 10 shiso perilla leaves
* mayonnaise 1/2 cup / 100ml
* 1 tsp Japanese mustard
* light soy sauce
* 1 tbsp consomme soup
* 1 tbsp white wine
1 Remove the hard scales of the horse mackerel. Cut off the head. Cut the stomach open. Remove the innards.
2 After removing the insides, thoroughly wash the fish in water and wipe it dry with a paper towel.
3 Slice from the tail. Turn it over and repeat on the other side.
Shave off the bone.
4 Season the horse mackerel with salt and pepper.
5 Coat the horse mackerel with flour, dip it in the beaten eggs and then coat it with breadcrumbs.
6 Heat the oil and deep-fry the horse mackerel to make it crispy.
Make sure it is cooked throughout.
7 Mix the mayonnaise, white wine, consommé soup, light soy sauce, Japanese mustard, chopped shiso leaves.
8 Serve the fried horse mackerel on a plate and garnish it with julienned cabbage
Serve it with shiso mayonnaise.