My father wanted to eat Mehikari fish, so I made fried fish with Jomon-dried Mehikari.
The deep-fried Mehikari is crispy on the outside and fluffy and tender on the inside. Even the bones can be eaten, so my father can eat it without worry.
Jomon-dried fish is a delicious dried fish that is additive-free and full of umami. This is a special product that the people of Fukushima are proud of, so be sure to give it a try!
TOC
INGREDIENTS for Fried Mehikari Fish: 2 servings
- 6 Mehikari fish (frozen)
- 1 tbsp cake flour
- 1 tbsp potato starch
- vegetable oil
- lemon (optional)
- salt (optional)
INSTRUCTIONS for Fried Mehikari Fish
STEP
Preparation
- Defrost the Mehikari fish and wipe dry.
STEP
Make Batter
- Add cake flour and potato starch to a bowl and mix. Lightly coat the Mehikari fish with the flour.
STEP
Deep-fry
- Put vegetable oil in a pot to a depth of 3cm and heat to 170℃ (340℉) over medium heat.
- Fry the Mehikari fish for 2-3 minutes, turning occasionally until slightly browned. Place on a cooking tray to drain the oil.
- Serve it on a plate and garnish with lemon and salt.
NOTES
- The guideline for 170℃ is when cooking chopsticks that have been wetted with water and wiped are placed in oil and fine bubbles form from the chopsticks.
- By mixing cake flour with potato starch, the fried fish will be crispy.
