Deep Fried Pork, Egg And Onions Choose Aji Fry (horse Mackerel) Recipe

Prep onion

Peel and finely dice the large onion into small 3–4 mm pieces so they will blend smoothly into the filling and cook quickly.

Sauté onion

Heat 1 tablespoon neutral oil in a skillet over medium heat. Add the diced onion and a pinch of salt and cook, stirring occasionally, until translucent and just beginning to brown, about 6–8 minutes. Remove from heat and let cool slightly.

Combine filling

In a large bowl, place 400 g ground pork, the sautéed onion (cooled), 1 large egg, 1 cup panko, 1 tablespoon soy sauce, 1 teaspoon mirin, 1/2 teaspoon sugar, 1/2 teaspoon ground black pepper and 1/2 teaspoon fine salt. Mix with your hands or a spatula until evenly combined and slightly sticky. Do not overwork; mix until homogeneous.

Portion filling

Divide the filling into 6 equal portions (about 75–80 g each). Shape each portion into an oval patty roughly the size of the horse mackerel fillets, flattening slightly so it will adhere to the fish.

Chill filling

Place the shaped patties on a plate, cover and refrigerate for 15–20 minutes to firm up. This helps them hold together during breading and frying.

Prepare fillets

Pat the 6 horse mackerel fillets dry with paper towel. Lightly season both sides with the 1 teaspoon fine salt. If fillets are large, trim to roughly match the size of the filling patties.

Assemble fish with filling

Place a chilled pork patty on the flesh side of each fillet. Fold the fillet (skin side out) over the patty so the patty is enclosed between folded fish flesh and skin—like a sandwich. Press the edges gently to adhere. If needed, use a toothpick to secure the seam (remove after frying).

Set up breading station

Arrange three shallow dishes: one with 3 tablespoons all-purpose flour, one with the egg wash (2 eggs beaten with 2 tablespoons cold water), and one with 2 cups panko. Lightly dust each fish parcel with flour, shaking off excess, then dip into the egg wash, and finally press into panko until evenly coated. Ensure seams and edges are well covered with panko to prevent leaks.

Heat oil

Pour about 700–1000 ml vegetable oil into a deep pot to a depth of ~5 cm (enough to shallow- to medium-deep-fry) and heat over medium-high until the oil reaches 170–175°C (340–350°F). If you do not have a thermometer, test with a small piece of panko — it should sizzle and brown in about 40–50 seconds.

Fry in batches

Carefully lower 2–3 breaded fish parcels into the hot oil without overcrowding. Fry for 3–4 minutes on the first side until golden, then gently flip and fry another 2–3 minutes until evenly golden and the pork inside reaches 75°C (165°F). Total frying time will be about 5–7 minutes per parcel depending on size. Adjust heat to maintain oil temperature.

Drain and rest

Use a slotted spoon or spider to remove fried parcels and transfer to a wire rack set over a sheet pan or paper towels to drain. Let rest 2–3 minutes; this also allows internal temperature to even out. If toothpicks were used, remove them now.

Prepare plating

Divide shredded cabbage among 6 plates. Place one fried fish parcel on each bed of cabbage. Spoon about 1 tablespoon tonkatsu sauce over each piece (or serve sauce on the side).

Garnish & finish

Serve hot with lemon wedges and optional chopped parsley. Squeeze lemon over the fish if desired. Provide extra tonkatsu sauce for dipping.