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Hokke Tatsuta-age (Deep-fried Atka Mackerel)

Costo $10, ahorrar $5

Fuente: Recommended by CookPal

  • 30 Min
  • 2 Porciones
  • $10

INGREDIENTES

  • Fish

    • 1 piece dried hokke (300g)

  • Coating

    • 2 tbsp potato starch

  • Oil

    • Enough salad oil for frying

  • Marinade

    • 1 tbsp sake
    • 1/2 tbsp soy sauce
    • 1 tsp grated ginger

  • Garnish

    • 🍋 1/8 piece lemon

PASOS

1

Remove the tail and fins from the hokke, peel off the skin, and cut into bite-sized pieces.

2

In a bowl, mix the marinade ingredients (sake, soy sauce, grated ginger), then add the hokke pieces and marinate for about 10 minutes.

3

Pat the hokke pieces dry with a paper towel to remove excess moisture, then coat them with potato starch.

4

Heat salad oil in a pot to 170°C (340°F), then fry the hokke pieces for 3–4 minutes, flipping occasionally, until both sides are golden brown.

5

Serve the fried hokke on a plate and garnish with a wedge of lemon.

NUTRIENTES

Por 1 porción

🔥

350

Calorías

  • 30g
    Proteína
  • 10g
    Carbohidratos
  • 20g
    Grasas

💡 Consejos

Use fresh oil for frying to avoid unwanted flavors.You can substitute hokke with other white fish if unavailable.Serve immediately for the best texture.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.