Aji Fried Set Recipe

Prepare the fish

Rinse the mackerel fillets under cold water and pat them very dry with paper towels. Trim any remaining bones or skin edges so each fillet is even in thickness. If fillets are large, cut each into 2 pieces for easier frying and serving.

Season fish

Place fillets on a tray and season both sides evenly with 3/4 tsp of the salt and the black pepper. Sprinkle garlic powder and paprika over both sides and let rest 5–10 minutes at room temperature to allow the seasoning to penetrate.

Set up breading station

Arrange three shallow bowls or plates: one with all-purpose flour, one with beaten eggs mixed with 2 tablespoons milk, and one with breadcrumbs. Add the remaining 1/4 tsp salt to the breadcrumbs and toss to combine.

Bread the fillets

Working one at a time, dredge a fillet lightly in flour, shaking off excess. Dip it into the egg mixture, letting excess drip back into the bowl, then press it firmly into the breadcrumbs until fully coated. Place breaded fillets on a wire rack or tray and repeat with remaining fillets. For an extra-crisp layer, double-dip: after the first breadcrumb coating, repeat the egg and breadcrumb step once more.

Heat the oil

Pour 2–3 cups of neutral oil into a wide, heavy skillet or deep frying pan to a depth of about 1 to 1.5 inches (enough to come halfway up the fillets). Heat over medium-high until the oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns in about 30–40 seconds. If you don't have a thermometer, maintain a steady medium-high heat — the oil should shimmer but not smoke.

Fry the fillets

Carefully lower the breaded fillets into the hot oil, working in batches so you don't overcrowd the pan (3–4 pieces at a time depending on pan size). Fry for 2.5–3.5 minutes per side, until golden brown and crisp and the fish registers 145°F (63°C) at the thickest part or flakes easily with a fork. Adjust heat to keep oil between 325–350°F (165–175°C).

Drain

Using tongs or a slotted spatula, transfer fried fillets to a wire rack set over a baking sheet or to a plate lined with paper towels to drain excess oil. Lightly season with a pinch of salt while hot.

Arrange shredded cabbage or salad on serving plates. Place 1–2 fried mackerel fillets per plate atop or beside the cabbage. Add a lemon wedge to each plate. Garnish with chopped parsley if using. Serve with tartar sauce or mayonnaise on the side for dipping.

Serve immediately while hot and crisp. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a 400°F (200°C) oven for 8–10 minutes to restore crispness.