https://www.cutoutandkeep.net/projects/crispy-fried-mackerel-fillets • Posted by Tuttle Publishing
The Japanese name of this classic dish, tatsuta-age, is said to be inspired by the river Tatsuta in Nara prefecture. The reddish-brown surface of the fried mackerel, broken up by the bubbly white of the cornstarch, is reminiscent of fall leaves floating on the surface of the water. The radish and chili garnish, a classic accompaniment to many Japanese dishes, is called momiji-oroshi, meaning “grated red maple leaves.” Serves 2 *Try using other boneless filleted fish instead of the mackerel. You can use white fish like cod or sea bass—or salmon, for a very different version of this dish. I also recommend trying this recipe with lean pork fillet, chicken breast meat, chicken tenders and so on, since the marinade adds flavor and richness to such low-fat cuts. All versions taste good when they’re cold, so they’re great in bento boxes.
The Japanese name of this classic dish, tatsuta-age, is said to be inspired by the river Tatsuta in Nara prefecture. The reddish-brown surface of the fried mackerel, broken up by the bubbly white of the cornstarch, is reminiscent of fall leaves floating on the surface of the water. The radish and chili garnish, a classic accompaniment to many Japanese dishes, is called momiji-oroshi, meaning “grated red maple leaves.” Serves 2 *Try using other boneless filleted fish instead of the mackerel. You can use white fish like cod or sea bass—or salmon, for a very different version of this dish. I also recommend trying this recipe with lean pork fillet, chicken breast meat, chicken tenders and so on, since the marinade adds flavor and richness to such low-fat cuts. All versions taste good when they’re cold, so they’re great in bento boxes.
Pat the mackerel dry with paper towels and cut each fillet into three pieces. Combine the marinade ingredients in a bowl and mix well. Add the mackerel pieces, stir to coat and leave for about 15 minutes.
Deseed the chili pepper. Peel the daikon radish, poke a hole through the middle with a chopstick and insert the chili pepper. Grate into a fine-meshed sieve and leave to drain.
Coat the mackerel pieces generously with cornstarch. Shake off the excess.
Heat the oil to 340°F (170°C). Fry the mackerel for about 3 minutes, turning occasionally.
When the mackerel is browned and crispy, transfer to a paper-towel-lined plate to drain. Arrange on a serving plate with the grated daikon radish.