Straightforward Aji Fry is a well-liked Japanese homestyle dish of crispy deep-fried horse mackerel. You should buy the fillets already butterflied, then merely bread in panko and fry till golden. Get pleasure from this tasty chunk with tangy Worcestershire sauce or your favourite Japanese sauce.
Fish dishes equivalent to Miso Salmon, Saba Shioyaki, and Miso Cod frequently seem on Japanese dinner tables at house, and at this time I’m excited to introduce one other favourite: Aji Fry (あじのフライ), which accurately interprets to fried horse mackerel.
Aji fry won’t be on everybody’s radar, however it’s, in truth, one in all Japan’s hottest homestyle dishes. When horse mackerel is in season, I really like frying up the fish and having fun with the wealthy style. They’re crispy on the surface, and juicy and flaky on the within, making you need to go for chunk after chunk! It’s in all probability one in all my youngsters’ favourite fish dishes.
Why You’ll Love This Recipe
- Straightforward to make but so scrumptious!
- A special twist on getting ready and consuming fish to boost your meals!
- The crunchy outer layer and juicy, tender meat contained in the fish are wonderful.
- Full of protein and nutritional vitamins.
- May be made in batches and saved for the week or as bento lunch containers.
About Aji Fry in Japan
Fried Horse Mackerel, also called aji fry (アジフライ), is panko-breaded horse mackerel that’s historically butterflied and deep-fried till golden brown. It’s the proper method to benefit from the mackerel’s candy meat and total deliciousness.
Horse mackerel may be discovered all year long however is at its peak throughout the summer season. It’s gentle and simple to eat, with simply the correct quantity of fats, making it excellent for sashimi and deep-frying.
Aji fry may be discovered anyplace from izakayas to teishoku menus (set meals). It’s additionally a staple in house cooking, making it a simple and scrumptious approach for kids to get pleasure from fish. Leftovers may be packed into bento lunch containers. Sometimes served alongside steamed rice, shredded cabbage, and Worcestershire-based sauce, Aji Fry makes for a scrumptious and nutritious meal!
Do you know the Japanese phrase for horse mackerel, Aji (鯵), additionally means “style” (味)? This fish’s title doubtless derives from the “style” due to its tastiness!
Substances for Fried Horse Mackerel
Most substances to make fried horse mackerel can simply be present in your native grocery store.
- Horse mackerel or Aji (鯵)
- Salt – I exploit kosher salt (right here’s why)
- Flour
- Eggs
- Panko (Japanese breadcrumbs)
- Impartial oil for deep frying
- To serve: Tonkatsu sauce, Worcestershire sauce, or tartar sauce and lemon wedges
I wish to drizzle Worcestershire sauce on my Aji Fry because the tangy sauce cuts the greasiness. You can too use tonkatsu sauce, which has a milder taste. Should you can’t discover tonkatsu sauce, then you’ll be able to check out my Selfmade Tonkatsu Sauce recipe!
The best way to Make the Finest Aji Fry
Please scroll all the way down to the recipe card for the precise measurements and detailed recipe directions.
- Butterfly the horse mackerel (see the following part beneath) and season it with salt.
- Coat the fish with flour, egg, then panko.
- Deep fry at 340ºF (170ºC) over medium warmth till golden brown and cooked.
Substitution Suggestions and Variations
- You should use fillets for those who can’t get your palms on butterflied horse mackerel. Whilst you don’t get the standard form of aji fry, you’ll nonetheless be capable to get pleasure from its scrumptious style, textures, and all of the vitamins.
- Horse mackerel could also be tough to seek out, so search for native mackerel in your space. If unavailable, herring or sardines are appropriate replacements.
- Aji fry additionally pairs properly with Selfmade Tartar Sauce, merely made with eggs, mayonnaise, and different substances!
The best way to Butterfly Horse Mackerel
Butterflying horse mackerel may be difficult if you’re not used to dealing with fish. If doable, attempt to have your horse mackerel butterflied by your native fishmonger as it would prevent a number of stress and work!
- Scrape off all of the scales from the horse mackerel.
- Minimize off the pinnacle by diagonal cuts from the pectoral (aspect) fin to the pelvic (backside) fin.
- Minimize the stomach open and scrape out the interior organs utilizing the again of your knife.
- Wash the within of the stomach below working chilly water.
- From the stomach to the tail, use mild and lengthy slices to chop all the best way to the spine however not all over. Your knife edge needs to be as near the bones as doable to keep away from slicing any flesh.
- Flip over and repeat.
- Utilizing a pair of scissors, reduce off the spine.
- Unfold the mackerel out, utilizing the tip of your knife, and slice off the ribs which are towards the flesh close to the stomach.
This slicing technique from the stomach aspect is named harabiraki (腹開き). There’s additionally a reverse technique, the place you chop from the dorsal aspect, referred to as sebiraki (背開き).
Sadly, I can’t get the entire horse mackerel in my space to show this course of. Should you want the visuals, watch this video tutorial.
Recipe Suggestions and Methods
- For recent horse mackerel, search for clear eyes, brilliant purple gills, shiny scales, and no scratches on the fins or physique.
- Sprinkle salt on the horse mackerel whereas getting ready all of the substances. Salt helps take away a number of the fishy odor, extracts moisture, and enhances the fish’s seasoning.
- Maintain it by its tail when breading the fish so your palms don’t get too messy!
- Make sure to press the panko onto the horse mackerel so it covers and sticks to the flesh and pores and skin utterly.
- After deep frying, the residual warmth will proceed to prepare dinner, so take away it from the oil barely sooner than you suppose to stop overcooking.
The best way to Retailer
- To Retailer. Refrigerate leftover aji fry in an hermetic container for as much as 3 days.
- To Reheat. For one of the best outcomes, reheat leftover aji fry at 350°F (180°C) within the oven.
- To Freeze. Freeze the aji fry in a single layer on a baking sheet till strong. Switch to an hermetic container or resealable freezer bag and freeze for as much as 3 months. Reheat straight from frozen.
What to Serve with Aji Fry
Put together the next dishes for a whole Japanese teishoku meal!
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Fried Horse Mackerel (Aji Fry)
Straightforward Aji Fry is a well-liked Japanese homestyle dish of crispy deep-fried horse mackerel. You should buy the fillets already butterflied, then merely bread in panko and fry till golden. Get pleasure from this tasty chunk topped with tangy Worcestershire sauce or your favourite Japanese sauce.
Substances
Stop your display from going darkish
Directions
To Deep-Fry
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In the meantime, examine that the oil temperature is 350°F (180°C) with an instant-read thermometer. Or, stick a wood chopstick within the oil; you‘ll realize it‘s scorching sufficient for those who see tiny bubbles seem across the tip. You may additionally drop a bit of panko into the oil; if it sinks midway and instantly pops again as much as the floor, then the oil is prepared. To prepare dinner, add two fillets to the oil and fry for two minutes, flipping midway by means of. Tip: Fry in batches and don’t crowd the pot. Your substances ought to take up not more than half of the oil floor space at anybody time. Should you add an excessive amount of meals directly, the oil temperature will drop and the fish will soak up an excessive amount of oil. Keep the right oil temperature all through cooking. For extra useful suggestions, see my publish The best way to Deep-Fry Meals.
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After 1 minute, flip the fillets and fry for an additional minute or till each side are golden brown. In case your oil will get too scorching, decrease the range’s warmth or/and add the following batch to chill down the oil.
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Take away the fillets from the oil, holding them vertically over the pot for just a few seconds to empty the surplus. Then, switch to a wire rack or tray lined with a paper towel to empty. Proceed to fry the remaining fillets. In between batches, gather the crumbs from the oil with a fine-mesh skimmer. If left, these crumbs will burn and make the oil darker, so ensure that to maintain the oil clear all through deep-frying. When able to serve, switch the Aji Fry to particular person plates.
To Retailer
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Retailer the Aji Fry in an hermetic container for as much as 3 days within the fridge. Reheat within the oven at 350ºF (180ºC). To freeze, place the Aji Fry in a single layer on a baking sheet till strong. Switch to an hermetic container or resealable freezer bag and freeze for as much as 3 months. Reheat straight from frozen.
