Thread: Saba tatsuta-age. (Japanese Style Fried Spanish Mackerel)

Used this one last weekend.

Came out Great! My mother-in-law from Japan even liked it.

I did whole fillets and it worked fine. Also doubled the marinade recipe and marinated the fillets in an 8"x8" pyrex baking dish.

Saba tatsuta-age. (Japanese Style Fried Mackerel)

Ingredients:

•2 fillets spanish mackerel, bones removed, skin on.

•2 Tbsp soy sauce

•1 Tbsp sake

•2 tsp grated ginger

•*katakuriko (potato starch) or corn starch for coating

•*vegetable oil for frying

Preparation:

Cut mackerel into about one inch wide pieces.

Mix soy sauce, sake, and ginger in a bowl and marinate mackerel for about 15 minutes.

Dry the mackerel with paper towels and cover with katakuriko or corn starch.

Heat enough oil for deep-frying in a deep pot to 340 degrees F.

Deep-fry mackerel until cooked through and browned.

...
Deep-fry mackerel until cooked through and

??? "and what?"

That sounds so good I think Carl may have eaten his keyboard!

Thanks Carl 8)

[quote author=Pier#r link=topic=1181.msg11561#msg11561 date=1337703980]

...
Deep-fry mackerel until cooked through and

??? "and what?"

That sounds so good I think Carl may have eaten his keyboard!

Thanks Carl 8)
[/quote]

OOPS. Until browned!
Oh, and dont over-cook. I did them for 1 minute on each side and that was perfect. I use a cast iron skillet and have to flip them, but if you have a real deep fryer, I imagine 1 minute to 1.5 minutes is plenty.

I like the looks for this recipe. Will definitely have to try it.

We use a similar method for "recooking" baked or steamed spanish leftovers.

It's the only way we can get the kids to eat leftover mackerel.

I havent found a fish yet my kids wont eat. All I have to say is I'm cooking fish and they are already sitting at the table.