Cherry & Dennis Helper Habitat
Japanese Saba Tatsuta Age
日式龍田炸鯖魚
Recipe overview
Mackerel is marinated in ginger soy, lightly coated in potato starch and fried crisp while remaining juicy.
01
Ingredients
Main ingredients
- 600 g boneless mackerel fillets
- 100 g potato starch
- 1 piece lemon
Fish marinade
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp ginger juice
Frying oil
- 600 ml cooking oil
02
Tools
- cutting board
- knife
- mixing bowl
- deep pot
- wire skimmer
- cooling rack
- food thermometer
03
Steps
Step 1
Remove fine bones, pat mackerel dry and cut into large pieces
Remove fine bones, pat mackerel dry and cut into large pieces.
Step 2
Mix soy sauce, mirin and ginger juice
Mix soy sauce, mirin and ginger juice.
Step 3
Coat fish in marinade and refrigerate 15 minutes
Coat fish in marinade and refrigerate 15 minutes.
Step 4
Lift fish out and drain excess marinade
Lift fish out and drain excess marinade.
Step 5
Coat each piece evenly with a thin layer of potato starch
Coat each piece evenly with a thin layer of potato starch.
Step 6
Rest on a rack three minutes so the coating adheres
Rest on a rack three minutes so the coating adheres.
Step 7
Heat frying oil to 175°C
Heat frying oil to 175°C.
Step 8
Lower fish skin-side down in batches
Lower fish skin-side down in batches.
Step 9
Fry about two minutes until the base is golden
Fry about two minutes until the base is golden.
Step 10
Turn and fry one to two minutes until crisp
Turn and fry one to two minutes until crisp.
Step 11
Confirm fish reaches 63°C, then drain
Confirm fish reaches 63°C, then drain.
Step 12
Serve hot with lemon wedges
Serve hot with lemon wedges.
Common mistakes
- Marinating over 30 minutes makes the fish salty; a heavy coating becomes hard and greasy.
Tips
Dry the fish and fry in batches so the oil temperature does not drop sharply.
