I could buy very fresh Aji (Japanese mackerel) so I cook half Aji for Sashimi and the other half for Aji fry.
My mom often made it when I was child, so it’s one of my confy food
Ingredients (2-3 servings):
2 Aji (Japanese mackerel)
1. Fillet the mackerel and remove big bones on belly side.
2. Mix flour and small amount of water, then make the batter. Toss the flour on the mackerel, dip in the dough, and place Panko on all the surface of the fish. (You can use beaten egg instead of flour batter as well)
3. Deep fry it until it became golden brown.
4. Sprinkle the Tonkatsu sauce on top.
This time I also made blowfish Karaage too.. 🙂