Fried sweetfish
When deep-frying fish, the tough parts such as the bones and head are cooked through twice, making them more delicious
How to make it
1
Lightly remove the scales from the sweetfish and cut into three pieces
2
Split the head open and thread the flesh onto a bamboo skewer so that it forms a wavy pattern
3
Lightly coat the sweetfish with joshinko flour and deep fry in oil heated to 170°C
4
Once the surface has browned, remove it to a wire rack and deep fry only the head and backbone a second time. Remove the bamboo skewers from the flesh while rotating them, and sprinkle with salt while still hot
5
Serve in a bowl and garnish with sudachi citrus. Cut the sudachi citrus in half and cut off the skin along the cut edge to make piping easier
Ingredients for 1 person
-
- Ayu
- 1 fish
-
- Joshinko
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
- salt
- A little
-
- For sudachi
- A little
[PR]
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