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. Take pleasure in this tasty chew with tangy Worcestershire sauce or your favourite Japanese sauce.
Fish dishes akin to Miso Salmon, Saba Shioyaki, and Miso Cod usually seem on Japanese dinner tables at residence, and at the moment 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 actual fact, considered one of 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 chew after chew! It’s most likely considered one of my youngsters’ favourite fish dishes.
Why You’ll Love This Recipe
- Straightforward to make but so scrumptious!
- A unique twist on making ready and consuming fish to boost your meals!
- The crunchy outer layer and juicy, tender meat contained in the fish are superb.
- Full of protein and nutritional vitamins.
- Might be made in batches and saved for the week or as bento lunch containers.
About Aji Fry in Japan
Fried Horse Mackerel, also referred to as 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 option to benefit from the mackerel’s candy meat and general deliciousness.
Horse mackerel could be discovered all year long however is at its peak through the summer time. It’s gentle and simple to eat, with simply the correct amount of fats, making it excellent for sashimi and deep-frying.
Aji fry could be discovered anyplace from izakayas to teishoku menus (set meals). It’s additionally a staple in residence cooking, making it a simple and scrumptious approach for kids to get pleasure from fish. Leftovers could be packed into bento lunch containers. Usually 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 seemingly derives from the “style” due to its tastiness!
Components 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 take advantage of kosher salt (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 prefer to drizzle Worcestershire sauce on my Aji Fry because the tangy sauce cuts the greasiness. It’s also possible to use tonkatsu sauce, which has a milder taste. Should you can’t discover tonkatsu sauce, then you possibly can check out my Homemade Tonkatsu Sauce recipe!
Easy methods to Make the Greatest Aji Fry
Please scroll right down to the recipe card for the precise measurements and detailed recipe directions.
- Butterfly the horse mackerel (see the following part under) 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 need to use fillets in case you can’t get your arms on butterflied horse mackerel. When you don’t get the normal form of aji fry, you’ll nonetheless have the ability to get pleasure from its scrumptious style, textures, and all of the vitamins.
- Horse mackerel could also be troublesome 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 Homemade Tartar Sauce, merely made with eggs, mayonnaise, and different substances!
Easy methods to Butterfly Horse Mackerel
Butterflying horse mackerel could be difficult in case you are not used to dealing with fish. If attainable, attempt to have your horse mackerel butterflied by your native fishmonger as it’s going to prevent quite a lot of stress and work!
- Scrape off all of the scales from the horse mackerel.
- Minimize off the pinnacle by diagonal cuts from the pectoral (facet) fin to the pelvic (backside) fin.
- Minimize the stomach open and scrape out the inner organs utilizing the again of your knife.
- Wash the within of the stomach beneath working chilly water.
- From the stomach to the tail, use light and lengthy slices to chop all the way in which to the spine however not all through. Your knife edge needs to be as near the bones as attainable to keep away from chopping 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 can be in opposition to the flesh close to the stomach.
This chopping technique from the stomach facet is called harabiraki (腹開き). There may be additionally a reverse technique, the place you chop from the dorsal facet, referred to as sebiraki (背開き).
Sadly, I can’t get the entire horse mackerel in my space to reveal this course of. Should you want the visuals, watch this video tutorial.
Recipe Suggestions and Strategies
- For contemporary horse mackerel, search for clear eyes, vibrant purple gills, shiny scales, and no scratches on the fins or physique.
- Sprinkle salt on the horse mackerel whereas making ready all of the substances. Salt helps take away among the fishy odor, extracts moisture, and enhances the fish’s seasoning.
- Maintain it by its tail when breading the fish so your arms don’t get too messy!
- You’ll want to press the panko onto the horse mackerel so it covers and sticks to the flesh and pores and skin fully.
- After deep frying, the residual warmth will proceed to prepare dinner, so take away it from the oil barely sooner than you suppose to forestall overcooking.
Easy methods 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 instantly from frozen.
What to Serve with Aji Fry
Put together the next dishes for an entire Japanese teishoku meal!
Want to be taught extra about Japanese cooking? Join our free newsletter to obtain cooking suggestions & recipe updates! And keep in contact with me on Facebook, Pinterest, YouTube, and Instagram.
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. Take pleasure in this tasty chew topped with tangy Worcestershire sauce or your favourite Japanese sauce.
Components
Stop your display from going darkish
Directions
To Deep-Fry
-
In the meantime, verify that the oil temperature is 350°F (180°C) with an instant-read thermometer. Or, stick a wood chopstick within the oil; you‘ll understand it‘s sizzling sufficient in case you see tiny bubbles seem across the tip. You could possibly 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 without delay, the oil temperature will drop and the fish will take up an excessive amount of oil. Keep the right oil temperature all through cooking. For extra useful suggestions, see my submit How to Deep-Fry Food.
- 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 sizzling, decrease the range’s warmth or/and add the following batch to chill down the oil.
- Take away the fillets from the oil, holding them vertically over the pot for a couple of 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 make sure that to maintain the oil clear all through deep-frying. When able to serve, switch the Aji Fry to particular person plates.
To Retailer
- 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 instantly from frozen.
