We are making Aji Fry, fried breaded horse mackerel. When you make it at home, the coating should be thin, allowing you to fully savor the deliciousness of the mackerel. The freshly-made Aji Fry is fluffy and incredibly delicious!
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Fluffy and Irresistible: Learn the Authentic Recipe for Crispy Breaded Horse Mackerel! Aji Fry
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| Cook Time | 15 minutes |
| Time of leaving salt on the fillets for 15 minutes is not included in cooking time. |
| Servings |
person
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| Translator | Get Francis Mug |
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
1 Fresh Aji horse mackerel, cut into 3 pieces Salt Pepper
Batter
1 tbsp Cake Flour or All Purpose Flour 1 tbsp Water 1 tsp Mayonnaise
Other Ingredients
Panko Japanese breadcrumbs, fine-type Frying Oil Japanese Worcester Sauce
Side Vegetables
Cabbage Leaves shredded Broccoli Sprouts Cherry Tomatoes Parsley Leaves Lemon Wedges
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, let's prepare the aji, Japanese horse mackerel. This horse mackerel was filleted into three pieces at the fish market this morning. Since there are still some rib bones remaining, we will remove them.
- Pinch a bone with fish tweezers and pull it towards the head. Carefully remove the bones one by one while feeling their positions with your fingertips. If you fillet the mackerel into three pieces yourself, please refer to the end of this recipe for instructions on "How to Remove Scales and Bony Scutes."
- Lightly sprinkle salt on it and let it sit for about 15 minutes.
- Now, thoroughly remove any excess moisture from the surface with a paper towel. This will remove the fishy taste and enhance its deliciousness.
- Sprinkle on some pepper.
- Now let's make the batter. Combine the flour with the water and mayonnaise, and mix well.
- The mayonnaise adds richness and creates a crispy, light finish by incorporating egg and oil.
- Dip the horse mackerel in the batter, making sure it is thoroughly coated.
- Remove any excess batter and place the fillet on top of panko, Japanese breadcrumbs.
- Coat both sides of the fillet thoroughly with breadcrumbs.
- For Aji Fry, we prefer using fine breadcrumbs to keep the coating thin and fully enjoy the flavor of the mackerel.
- Repeat the same process for the other piece, removing any excess batter and making sure it is well coated with breadcrumbs.
- Next, let's deep-fry the fillets. Stir the frying oil to even out the heat and check the temperature. The breadcrumbs should spread out quickly when dropped into the oil. If they brown immediately, the temperature is too high, so allow it to cool slightly before adding the fillets.
- Remove any excess breadcrumbs and carefully place the fillet into the oil with the meat side facing down.
- Add the other piece as well. As the temperature drops, turn up the heat slightly.
- Occasionally shake the pot gently to prevent the fillets from sticking to the bottom and darkening in color.
- Once the edges become golden brown, lift the fillet gently to check the color on the other side.
- If it is nicely browned, flip it over.
- During cooking, the temperature may rise too high, so adjust the heat frequently.
- Once both sides have a delicious golden brown color, remove the fillet and drain off the oil over the pot.
- Then, let the Aji Fry stand upright in a mesh strainer to thoroughly remove the excess oil. When the other piece is also nicely browned, remove it and drain the oil as well.
- Arrange the Aji Fry with your preferred fresh vegetables, such as cabbage leaves and cherry tomatoes.
- Since it is lightly salted, simply squeeze plenty of lemon juice over it and enjoy. Salt and lemon complement Aji Fry very well. You can also try a different flavor by adding Japanese Worcestershire sauce to your liking.
How to Remove Scales and Bony Scutes
- When filleting horse mackerel for Aji Fry, remove the scales and scutes, which are hard bony scales that run from the tail to the head, and leave the skin attached.
- To remove the scutes, place the knife against the tail and move it up and down towards the head.
- Use the tip of the knife to thoroughly remove the scales near the dorsal fin.
- Remove all the remaining scales as well.
- Repeat the same process for the other side, removing the bony scutes and all scales.
- Then, quickly rinse it with water and fillet it into three pieces following the instructions in our "How to Make Horse Mackerel Sashimi" recipe.
Recipe Notes
If you fillet the mackerel into three pieces yourself, please also refer to the instructions in our "How to Make Horse Mackerel Sashimi" recipe.
Instead of horse mackerel, you can also make it with salmon, swordfish, sardines, and other fish, which will also be delicious. For sardines, please refer to the recipe for "Sardine Meatball Soup." You can easily remove the bones.
