Marinated and Deep-fried Mackerel (Mackerel Tatsuta Age)

Method10 steps · about 50 min

1. 1

   Step 1: Check all 400 g mackerel fillets for any remaining pin bones and remove them. Slice each fillet on a slight diagonal into 2 cm-wide strips, keeping the cut pieces together in their fillet shape so the delicate flesh is easy to move.

   Uses 400 g mackerel fillets, with all bones removed

   
2. 2

   Step 2: Use the side of a knife to lift all the sliced fish from step 1 together and slide it into a shallow container large enough to hold it without overlapping.

   Uses complete sliced boneless mackerel fillets

3. 3

   Step 3: Mix all 1½ tbsp grated ginger, 2 tsp soy sauce, 1 tsp sake and 1 tsp mirin. Pour the complete marinade over the fish in step 2, coating every piece.

   Uses 1½ tbsp grated ginger · 2 tsp soy sauce · 1 tsp sake · 1 tsp mirin · complete sliced mackerel in the shallow container

4. 4

   Step 4: Press cling film onto the surface of the fish and marinade from step 3 so the marinade reaches the top of every piece. Refrigerate for about 30 minutes.

   Refrigerate mackerel in its marinade · 30 minUses complete mackerel pieces and ginger-soy marinade

   
5. 5

   Step 5: Heat the separate deep-frying oil to 170°C (338°F) in a deep frying pan or heavy-bottomed pot. Use a depth about equal to the thickness of the mackerel pieces.

   Uses Cooking oil for deep frying, enough to reach about the thickness of the fish pieces

6. 6

   Step 6: Lift the marinated fish from step 4 and pat it dry with paper towels, discarding the remaining used marinade. Put all 3 tbsp cornstarch in a small bowl for coating just before frying.

   Uses complete marinated mackerel, lifted from its used marinade · 3 tbsp cornstarch for coating

7. 7

   Step 7: Coat several of the dried fish pieces from step 6 with cornstarch from its bowl immediately before frying. Lower them carefully into the hot oil from step 5 without crowding the pan. Fry for about 1–2 minutes per batch, turning roughly two-thirds of the way through, until golden and cooked through to 63°C with opaque flesh that separates easily.

   Fry each batch of coated mackerel · 2 minUses first uncrowded batch of dried marinated fish pieces · cornstarch from the prepared coating bowl, as needed for this batch · hot frying oil in the pan

8. 8

   Step 8: Lift the cooked first batch from step 7 out of the oil and drain it on a plate lined with a couple of layers of paper towels.

   Uses complete cooked first batch of fish, lifted from its frying oil

9. 9

   Step 9: Repeat the coating, frying and draining in steps 7–8 with the remaining dried fish and cornstarch from step 6, using the same frying pan and keeping the oil around 170°C. Keep the uncooked remaining fish refrigerated between batches. Combine every finished batch, including step 8, and discard leftover coating.

   Uses remaining dried marinated fish pieces · remaining cornstarch coating supply, as needed · same frying pan and its heated oil for the remaining batches · complete drained first batch of cooked fish

   
10. 10

    Step 10: Divide all the finished fish from step 9 into four portions. Plate with shredded lettuce, parsley and lemon wedges, and serve while hot.

    Uses complete finished drained mackerel from all batches · Shredded lettuce leaves, to serve · Parsley sprigs, to serve · Lemon wedges, to serve