Chef Hidaka transforms fried horse mackerel into an Italian masterpiece! Two exquisite sauces, Bagnèt Piemontese and Sakura Shrimp Sauce, will elevate your everyday fried horse mackerel to a professional level. Try this authentic Italian dish, easily made at home.
Ingredients
Main Ingredients (2 servings)
- Horse Mackerel (gutted and deboned)
- All-purpose Flour
- Eggs
- Panko Breadcrumbs (Japanese-style dry panko)
Seasonings
- [A] Dried Sakura Shrimp (to taste)
- [A] Tomatoes (blanched, seeded, finely chopped) (to taste)
- [A] Capers (salt-cured) (to taste)
- [A] Lemon Juice (to taste)
- [A] Extra Virgin Olive Oil (to taste)
- [A] Salt (to taste)
- [A] Mint (to taste)
- [A] Black Pepper (to taste)
- Bagnèt Piemontese (to taste)
- Parsley (to taste)
Steps
- Prepare the horse mackerel by removing the guts and backbone.
- Coat the horse mackerel sequentially with flour, egg, and panko breadcrumbs. [Key Tip!] There's no need to pre-salt the horse mackerel for Japanese-style fried dishes, as the rich sauces will provide seasoning.
- Fry the horse mackerel until golden brown. [Key Tip!] Coarse panko breadcrumbs are ideal for fried horse mackerel and tonkatsu.
- For the sauce, blanch and seed the tomatoes, then finely chop them.
- In a bowl, combine the finely chopped tomatoes, dried sakura shrimp, and capers.
- Season the sakura shrimp sauce with salt, extra virgin olive oil, lemon juice, mint, and black pepper to taste.
- Arrange the two pieces of fried horse mackerel on a plate.
- Drizzle Bagnèt Piemontese (parsley sauce) over one piece of fried horse mackerel and garnish with parsley.
- Spoon the prepared sakura shrimp sauce over the other piece of fried horse mackerel.
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