アジフライの写真

Aji fry recipe / how to make



Aji fry photo

Cooking time: 20 minutes or less

The freshly fried Aji fry that you eat at home is exceptional!The key to making Aji fry delicious is the time it takes to salt and leave it.To.

Also, add it to the plateMix a little perilla with shredded cabbageI think that the fragrance will improve and it will make the Aji fry even more attractive.

Keywords for this recipe
Horse mackerel
Fish dishes
Fried food
cabbage
Green perilla
mayonnaise
Homemade commercial products
Sauce taste

How to make Aji fry

Preparation of Aji fry

If you can buy a pre-treated horse mackerel for Aji fry, that’s OK. Some have opened their backs,Ordinary fillet is easy to fry and eatI think.

If you want to cut it yourself, grate it by referring to the method of cutting 3 pieces and scrape the abdominal bones.

Next, pull out the blood bones in the center of the body one by one (it is a good idea to check if this is the one you bought at the supermarket).

There may also be thick bones in the cross section of the thick cut on the opposite side of the tail.So, touch it with the pad of your finger to check for bones.

* When removing the bloody bone, do not remove it directly above.Pull it out slightly diagonally to the opposite side (head side) from the tail.And the body of horse mackerel becomes hard to break.

When the bones are removed, lightly salt and pepper (outside each amount) on both sides of the horse mackerel to season it.

What is important here isAfter sprinkling salt and pepper, leave it for about 10 minutes.That is. By doing so, the horse mackerel will be moderately salty and the fishy odor will be less likely to be felt.

* If the horse mackerel is enough to make very fresh sashimi, you can start the frying process in no time.

How to fry Aji fry / Recipe

Put the flour in a bat and apply it thinly on both sides of the horse mackerel, entangle the beaten egg, and apply the bread crumbs to the whole in order.

Compared to croquettes etc.Bread crumbs are easily peeled off on the surface of horse mackerel (especially on the skin side), so it is recommended to hold it tightly with your hands and apply the bread crumbs firmly.is.

* The surface of the horse mackerel that has been left for 10 minutes is a little wet, but it is not enough to wipe off the water, so you can just add flour.

Heat the frying oil to 170-180 ° C and keep it.Fry for 2 to 3 minutes until it turns brown and golden.(While turning upside down on the way).

* If you add too much horse mackerel to the amount of oil, the temperature will drop easily and it will be difficult to turn it upside down, so I think it’s best to fry about half the amount.

For garnish,Mix cabbage and shredded perillaIt is recommended because the fragrance is added and you can eat Aji fry more refreshingly.

You can eat it with Worcestershire sauce or with homemade tartar sauce, so you can enjoy it as you like!

[Supplement]

  • There is also an article “pacific saury salt and eat at different times”, but rather than salting and heating just before, salting and putting a little bit before heatingThe finish is plump and not fishyI think it will be.

  • I often use both hands to apply flour to the horse mackerel, wash my hands once, then use one hand as a beaten egg clerk and one hand as a bread crumbs clerk.

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