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Fried Horse Mackerel (Aji Fry)

Learn how to make crispy and fluffy fried horse mackerel in a frying pan, as taught by a professional chef. This guide thoroughly explains everything from preparation to frying techniques. We'll also share two special sauce recipes: a pickled cucumber tartar sauce and a fresh ginger sauce, both developed by Chef Kasahara. Enjoy an authentic taste at home!

Steps

In a bowl, combine 50g of finely chopped pickled cucumber, 1 tbsp of finely chopped green onions, 4 tbsp of mayonnaise, 1/2 tsp of light soy sauce, and 1 tsp of vinegar. Mix well.
🕒 02:54
In a bowl, combine 100g of grated fresh ginger, 3 tbsp of vinegar, 2 tbsp of soy sauce, 50cc of vegetable oil, and 2 tbsp of honey. Mix well. **Tip:** Using fresh ginger makes this a versatile sauce that isn't too spicy and can be used for various dishes. It can be stored in the refrigerator for up to a week.
🕒 03:51
Remove any small bones from the horse mackerel fillets using a bone tweezer. **Tip:** Removing bones from the head side makes it less likely to split the flesh.
🕒 05:06
If desired, use the back of a knife or your fingers to peel off the skin from the horse mackerel. **Tip:** You can leave the skin on when frying, but peel it off if you prefer.
🕒 06:46
Arrange the horse mackerel on a plate and season both sides with a pinch of salt and a pinch of pepper for flavor.
🕒 07:46
In a bowl, whisk together 1 egg, 2 tbsp of milk, and 4 tbsp of all-purpose flour to create a batter. **Tip:** You can use water instead of milk, but milk adds more flavor. This batter can be used for any fried food.
🕒 08:31
Evenly coat the seasoned horse mackerel with all-purpose flour, tapping off any excess.
🕒 09:03
Dip the floured horse mackerel into the batter.
🕒 09:38
Coat the battered horse mackerel thoroughly with panko breadcrumbs. **Tip:** To keep your hands clean, use one hand for the batter and the other for the breadcrumbs.
🕒 09:40
Heat vegetable oil (about 2cm deep) in a frying pan over medium-high heat to 170°C (340°F). **Tip:** If you're pan-frying with less oil, about 1cm depth is sufficient. Fish cooks quickly, so even a small amount of oil is hard to fail with.
🕒 10:42
Carefully place the coated horse mackerel into the 170°C (340°F) oil. Briefly increase the heat to prevent the oil temperature from dropping too much. **Tip:** Overcrowding the pan will lower the oil temperature and can result in greasy food.
🕒 11:18
Do not move the horse mackerel for about 1 minute, until the edges of the coating are firm. **Tip:** Moving them too soon can cause the coating to peel off.
🕒 11:40
Once the coating is firm, return the heat to medium and fry the horse mackerel for 3-4 minutes, flipping them once or twice.
🕒 11:51
After frying, carefully remove any bits of burnt batter from the oil. **Tip:** Leaving burnt bits in the oil will cause it to spoil faster.
🕒 12:46
Arrange the fried horse mackerel on a serving plate and garnish with shredded cabbage and lemon wedges.
🕒 14:16
Serve with the prepared pickled cucumber tartar sauce and fresh ginger sauce. Enjoy!
🕒 15:12