Fluffy and Irresistible: Learn the Authentic Recipe for Crispy Breaded Horse Mackerel! Aji Fry

Ingredients

• 2 pieces Horse Mackerel (Aji) Fillets (about 300 g each, skin left on, bones removed)
• 1 tsp Salt (lightly sprinkle on fish)
• 1/2 tsp Black Pepper (freshly ground)
• 2 tbsp All-Purpose Flour (sifted)
• 3 tbsp Water (cold)
• 2 tbsp Mayonnaise (adds richness and helps crispness)
• 1 cup Panko Breadcrumbs (fine Japanese panko for thin coating)
• 2 cups Vegetable Oil (for deep‑frying, neutral flavor)
• 1 whole Lemon (cut into wedges for squeezing)
• 2 tbsp Japanese Worcestershire Sauce (optional, for serving)

Instructions

1. Season the Fish

   Lightly sprinkle 1 tsp salt and ½ tsp black pepper over the horse mackerel fillets, then let them rest for 15 minutes.

   Time: PT15M

2. Pat Dry

   After 15 minutes, use paper towels to thoroughly blot away any moisture from the surface of the fillets.

   Time: PT5M

3. Prepare the Batter

   In a mixing bowl combine 2 tbsp all‑purpose flour, 3 tbsp cold water, and 2 tbsp mayonnaise. Whisk until smooth and slightly thick.

   Time: PT5M

4. Dip in Batter

   Hold each fillet and dip it into the batter, turning to coat both sides evenly. Let any excess drip off.

   Time: PT5M

5. Coat with Panko

   Place the battered fillet on a plate of fine panko breadcrumbs. Press gently to adhere a thin, even coating on both sides, then shake off excess.

   Time: PT5M

6. Heat the Oil

   Add 2 cups vegetable oil to the deep‑fry pot and heat over medium‑high until it reaches about 170‑180 °C (350 °F). Test by dropping a few breadcrumbs; they should sizzle and turn golden within 2‑3 seconds.

   Time: PT5M

   Temperature: 170-180°C

7. Fry the Fillets

   Carefully lower the first fillet into the oil, meat side down, followed by the second. Fry for about 3‑4 minutes per side, gently shaking the pot occasionally to prevent sticking. Adjust heat as needed to maintain temperature.

   Time: PT8M

   Temperature: 170-180°C

8. Drain and Rest

   Using tongs, lift the fried fillets onto a mesh strainer set over a bowl to drain excess oil. Let them rest for 2 minutes.

   Time: PT3M

9. Serve

   Arrange the Aji Fry on a serving plate with fresh cabbage leaves and cherry tomatoes. Squeeze lemon juice over the fish and, if desired, drizzle a little Japanese Worcestershire sauce.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

20 g

Fat

18 g

Fiber

1 g