📝 About This Recipe
Aji-fry is a beloved staple of Japanese home cooking and seaside diners, featuring butterflied horse mackerel coated in airy panko breadcrumbs and fried to a shattering crisp. This dish celebrates the delicate, sweet oiliness of fresh mackerel, perfectly balanced by a light, crunchy exterior that keeps the flesh moist and tender. It is a masterclass in the 'Agemono' technique, offering a nostalgic, comforting flavor profile that represents the very best of Japanese coastal cuisine.
🥗 Ingredients
Main Ingredients
- 4 pieces Fresh Horse Mackerel (Aji) (medium-sized, butterflied (hiraki style) with tails left on)
- 1/2 teaspoon Salt (fine sea salt for seasoning)
- 1/4 teaspoon Black Pepper (freshly ground)
- 3-4 cups Neutral Oil (canola, vegetable, or grapeseed for deep frying)
Standard Breading Station
- 1/2 cup All-purpose flour (for dredging)
- 1 large Egg (beaten well)
- 1 teaspoon Vegetable Oil (added to the egg to help the coating adhere)
- 1.5 cups Panko Breadcrumbs (Japanese-style coarse breadcrumbs)
Accompaniments and Garnish
- 1/4 head Green Cabbage (shredded very thinly and soaked in ice water)
- 1 whole Lemon (cut into wedges)
- 4 tablespoons Tonkatsu Sauce (Japanese Worcestershire-style fruit-based sauce)
- 1/2 cup Japanese Tartar Sauce (creamy style with chopped boiled egg)
- 1 teaspoon Karashi (Japanese hot yellow mustard)
- 4 pieces Cherry Tomatoes (for plating color)
👨🍳 Instructions
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1
Prepare the fish: If not already butterflied, remove the scales, head, and guts. Butterfly the mackerel from the belly side, keeping the two fillets attached at the back and preserving the tail for the classic 'fan' shape. Remove the backbone and any pin bones.
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2
Pat the mackerel fillets completely dry with paper towels. This is crucial for preventing the coating from peeling off later.
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3
Lightly season both sides of the fish with salt and black pepper. Let them sit for 5 minutes, then pat dry again if any moisture has been drawn out.
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4
Set up your breading station: Place flour in one shallow dish, the beaten egg mixed with a teaspoon of oil in a second dish, and panko in a third dish.
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5
Dredge one fish fillet in the flour, shaking off all excess so only a very thin translucent film remains.
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6
Dip the floured fish into the egg wash, ensuring every nook and cranny is coated.
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7
Place the fish into the panko. Gently press the breadcrumbs onto the fish to ensure a thick, even coating. Repeat with all fillets.
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8
Heat 2-3 inches of neutral oil in a heavy-bottomed pot or deep fryer to 170°C-180°C (340°F-350°F).
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9
Carefully slide 1 or 2 fillets into the hot oil (do not overcrowd). The fish should sizzle immediately with small, active bubbles.
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10
Fry for about 2-3 minutes on the first side until the edges start to turn golden brown.
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11
Flip carefully using long chopsticks or tongs and fry for another 1-2 minutes until the entire exterior is a beautiful deep golden brown and the fish is cooked through.
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12
Remove the fish and stand them upright on a wire rack or paper-towel-lined plate. Standing them vertically helps the oil drain better and prevents the bottom from getting soggy.
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13
Skim any loose panko bits from the oil between batches to prevent them from burning and sticking to the next fish.
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14
Plate the hot Aji-fry alongside a generous mound of shredded cabbage, a lemon wedge, and a dollop of tartar sauce or a drizzle of Tonkatsu sauce.
💡 Chef's Tips
For the crispest results, use 'Nama Panko' (fresh breadcrumbs) if available at a Japanese grocer; they are larger and airier than dried ones. Always maintain oil temperature; if the oil is too cool, the fish will be greasy, and if too hot, the panko will burn before the fish cooks. Adding a teaspoon of oil to the egg wash acts as an adhesive, ensuring the breading doesn't separate from the fish during frying. Do not skip the cabbage soaking step; ice-cold water makes the shredded cabbage incredibly crunchy and refreshing against the fried fish. If you find the mackerel flavor too strong, you can lightly spray the raw fish with a little sake before seasoning to neutralize the 'fishy' scent.
🍽️ Serving Suggestions
Serve with hot steamed Japanese short-grain rice and a bowl of red miso soup for a classic 'Teishoku' (set meal) experience. Pair with a cold glass of Japanese lager or a crisp, dry Sake to cut through the richness of the fried coating. Offer both Tonkatsu sauce and a Japanese-style tartar sauce (made with Kewpie mayo) so guests can enjoy two different flavor profiles. Add a small dab of Karashi (Japanese mustard) on the side for those who enjoy a spicy, sinus-clearing kick. A side of Japanese pickles (Tsukemono) provides a sour, crunchy palate cleanser between bites.