Deep fried Aji fish

Name

• Deep fried Aji fish
• Time: 25′ (appx.)

Ingredients

• 1 bag, Flour aji fish Plus from Oka Foods
• 1 egg
• flour
• Crispy flour
• 2 large cabbage leaves
• Cooking oil

Directions

Step 1:

• Cut cabbage leaves into thin strips, then soak in cold water for about 5 minutes. Then put in the rack to drain.
• Break the eggs into a bowl, add 1 tablespoon of water. Roast the bell peppers over the heat to burn the shells, then peel off the black, then cut into small pieces to taste.

Step 2:

• Pour the powdered aji fish product package into a bowl, Sprinkle a little salt and pepper on the fish, then add more flour. (You may not need to batter because the product has been completely boned and breaded).
• Use your hands to gently pat the fish so that the excess powder will fall off. Then, dip the breaded fish into the egg bowl. Finally, the fried bread is crispy.

Step 3:

• Heat the oil to 170 degrees Celsius. Fry each piece until golden brown. Usually takes about 2 minutes. At first, the fish will sink to the bottom of the pan, but will slowly float to the surface.
• The oil around the fish will become smaller and smaller, eventually going to be very small. That is a sign the fish is ripe.

Step 4:

• Take out the pan. Place the shredded cabbage next to the fish pieces. So the dish is finished.

Photos

Culinary knowledge – Aji fish in Japanese cuisine
Aji, a popular fish similar in Vietnam and Japanese that available all year round in all regions of Japan. No matter how it’s prepared, this fish is so delicious that some say its name comes from the Japanese word “Aji”, meaning “flavor”.

Aji-no-tataki, or tartare-style aji fish, is a staple. Chopped raw fish is served with chopped onions, ginger and other spices to help reduce the fishy smell. There is also a dish of dried scallop fish. The fish is slit, spread, salted, and dried. Dried aji fish is usually grilled and eaten with Japanese breakfast.

Some regions have their own way of preparing this fish. In Miyazaki prefecture, Kyushu region, the aji fish is grilled and mashed, then grilled again with miso paste, served with cold broth, cooked from smoked bonito. This dish is called hiya-jiru. In the Izu Islands, people have kusaya. The aji is slashed, soaked in a fermentation solution, then dried, then grilled. However, this dish has a very strong smell, so when preparing it, it is often necessary to pay attention to not affect others.