Japanese Sea Bream Tatsuta Age Recipe
Make Japanese Sea Bream Tatsuta Age Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Hayato Menu
Method
Hayato Menu
- 1
Prepare the fish
Pat dry the sea bream fillets and cut into 4–5 cm pieces suitable for Tatsuta-age.
- 2
- 3
Drain and pat dry
Remove the fish from the marinade and pat dry thoroughly with paper towels to remove excess moisture; this helps the coating crisp up.
- 4
Coat with starch
Spread potato starch (katakuriko) on a plate. Dredge each marinated fish piece in the starch until evenly coated; shake off any excess starch.
- 5
Heat the oil
In a deep pot or wok, add neutral oil to a depth of about 5 cm (roughly 1 liter). Heat to 170–180°C (340–355°F). Use a cooking thermometer to monitor the temperature.
- 6
Fry the fish
Fry the coated pieces in batches for about 2–3 minutes per batch, turning once, until they are light golden and crispy. Do not overcrowd the pot.
- 7
Drain and rest
Transfer fried Tatsuta-age to a rack or paper towels and drain excess oil. Let rest for 1–2 minutes before serving for optimal crispness.
- 8
Serve
Serve hot with lemon wedges on the side. Optional: garnish with shredded daikon or cabbage and season lightly with salt if desired.
