Fried sweetfish
When fried fish, the hard parts such as bones and head can be fryed twice to make them cook well and enjoy delicious food.
How to make it
1
Lightly remove the scales of the ayu and remove three of them.
2
Split the head and stick the flesh into a bamboo skewer so that it becomes a wavy shape.
3
Sprinkle the ayu with a thin layer of joshin flour and place in deep frying oil heated to 170°C.
4
Once the surface is fried, remove it into a net and fry only the head and the middle bone part twice. Remove the bamboo skewers that have been stinged into the meat while they are hot, and sprinkle with salt.
5
Serve in a bowl and serve with sudachi to complete. It is easier to squeeze the sudachi by half and cutting off the skin from the part along the cross section.
Ingredients for 1 person
-
- Ayu
- 1 fish
-
- Hoshino powder
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
- salt
- A little
-
- For sudachi
- A little
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