Butterfish Karaage Recipe
Battered and marinated butterfish, deep-fried.
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Ingredients
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Marinade
Batter
Frying
Method
Marinade Preparation
- 1
Marinate the Butterfish
In a large bowl, combine soy sauce, mirin, grated ginger, minced garlic, and sesame oil. Mix well to create the marinade.
- 2
Add the Fish
Place the butterfish fillets into the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate.
Batter Preparation
- 3
Prepare the Batter
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until well combined.
- 4
Mix with Ice Water
Gradually add ice water to the dry ingredients, stirring until a smooth batter forms. The batter should be thick enough to coat the back of a spoon.
Frying
- 5
- 6
Coat the Fish
Remove the marinated butterfish from the refrigerator. Taking one fillet at a time, dip it into the batter ensuring it is evenly coated.
- 7
Fry the Fish
Carefully place the battered fish into the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes or until golden brown and crispy.
- 8
Drain Excess Oil
Using a slotted spoon, remove the fried butterfish from the oil and place them on a plate lined with paper towels to absorb excess oil.
- 9
Serve
Serve the butterfish karaage hot with lemon wedges and your choice of dipping sauce.