HOMERecipe:Deep-fried Mehikari fish with curry salt seasoning

Fried Mexicali Chicken with Curry and Salt

When deep-frying fish or other foods in oil, a lot of air bubbles will appear the moment you add the fish, but this is caused by the water in the fish repelling the oil. It's good to remember that as the fish is fried well and the water content decreases, the air bubbles will gradually decrease and the frying sound will become quieter

Italian

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Kataoka Mamoru

[Book by Chef Kataoka] Authentic Italian food that can be enjoyed at home, professional flavors.

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Cooking time: 20 minutes

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How to make it

Remove the eyes from the yellowfin tuna with a bamboo skewer. Remove the innards by inserting a bamboo skewer through the gills, rinse under running water, and then dry thoroughly with kitchen paper

Lightly coat the surface with flour, place in frying oil heated to 160℃, and fry slowly for about 5 minutes at a low temperature. Halfway through, increase the heat and raise the temperature to about 180℃

When the bubbles coming out of the flesh become less, it means that the moisture has evaporated properly, so you can remove it. Depending on the size, it will take about 10 minutes in total

Remove to a wire rack to drain the oil, then place in a serving dish. Sprinkle with salt and add curry powder, straining through a tea strainer. Garnish with arugula leaves to finish