Aji Fry (horse Mackerel 2pcs) Recipe

Prepare fish

Rinse the cleaned aji under cold water and pat dry thoroughly with paper towels. Using a sharp knife, make two shallow diagonal slashes on each side of the fish so heat cooks evenly and coating adheres. If whole with head, you may leave the head on or remove according to preference.

Lightly season the inside cavity and both sides with fine sea salt (about 1 tsp total) and black pepper. Rub gently. Squeeze half a lemon or lime over the fish and let rest at room temperature for 10 minutes while you prepare the breading. Pat any excess moisture away just before breading.

Set up dredging stations

Arrange three shallow bowls or plates: 1) flour mixed with 1/2 tsp salt, 1/4 tsp black pepper, and optional cornstarch; 2) beaten egg mixed with 2 tablespoons cold water (whisk until smooth); 3) panko seasoned with a pinch of salt. The cornstarch in the flour helps a crispier crust.

Coat the fish

Working with one fish at a time: lightly dust the fish in the seasoned flour, shaking off excess. Dip the floured fish into the egg wash ensuring even coverage. Finally, press the fish into the panko so breadcrumbs adhere well, coating both sides and the edges. Shake gently to remove loose crumbs and set on a plate. Repeat with the second fish.

If you prefer an extra-thick crust, repeat the egg and panko step once more for a double coat.

Heat oil

Pour oil into a deep skillet or medium deep pot to a depth of about 1.5–2 inches (enough to shallow-deep fry). Heat oil over medium-high heat to 170–175°C (340–350°F). If you do not have a thermometer, test by dropping in a small piece of panko — it should sizzle and brown in about 30–45 seconds.

Fry the aji

Carefully slide the breaded horse mackerel into the hot oil. Do not overcrowd the pan; fry both pieces in a single layer if they fit or fry one at a time. Fry for about 3.5–4.5 minutes per side, depending on size, until the crust is deep golden brown and the fish is cooked through (internal flesh opaque and flaky). Turn once gently using tongs or a slotted spatula. Total frying time should be about 7–9 minutes per fish.

Drain

Transfer fried aji to a wire rack set over a tray or paper towels to drain excess oil. Rest for 1–2 minutes to let the crust set.

Plate shredded cabbage and place the fried aji on top or beside it. Add grated daikon on the side if using and a lemon wedge. Serve immediately with tonkatsu sauce or ponzu for dipping; squeeze fresh lemon over the fish just before eating.

Suggested accompaniments: steamed rice, miso soup, and pickles to make it a complete meal.