Japanese cuisine · Fish & Seafood

Aji Furai (Fried Horse Mackerel)

Panko-breaded horse mackerel fillets, deep-fried until golden and served with tonkatsu sauce and crisp cabbage.

Ingredients · for 4 servings

• 8 horse mackerel fillets (about 600g, or mackerel fillets as a substitute)
• 80g flour
• 2 eggs
• 150g panko breadcrumbs
• 1L oil for frying
• 300g white cabbage
• 4 tbsp tonkatsu sauce
• 2 tbsp mayonnaise
• 1 lemon
• Salt, pepper

Instructions

1. Bone the horse mackerel fillets, pat dry, season both sides with salt and pepper, and let rest for 10 minutes.
2. Shred the white cabbage paper-thin, soak in cold water for 5 minutes, then drain very well – this makes it glassy and crisp.
3. Put the flour, beaten eggs and panko into three shallow plates, and coat the fillets one by one in flour, egg and panko, pressing the crumbs on firmly.
4. Heat the frying oil in a deep pot to 175°C (350°F) – a panko crumb dropped in should immediately bubble to the surface.
5. Fry the fillets in batches for 3–4 minutes until golden brown, drain on paper towels and season lightly with salt while still hot.
6. Serve immediately with a mound of shredded cabbage, tonkatsu sauce, a dollop of mayonnaise and lemon wedges.