Aji Fry Recipe

Ever had one of those days where all you can think about is transforming something simple into a culinary masterpiece? That’s the vibe we’re diving into with today’s crispy Aji Fry—think fresh mackerel fillets, golden-brown panko perfection, and a splash of lemony zing. Let’s make those taste buds dance! 🍋🐟

Aji Fry is a Japanese dish that I adore for its crispy texture and the deep flavor of the fresh horse mackerel. The fish, coated in flour, egg, and panko crumbs, and fried in vegetable oil, achieves a golden-brown crust that is just the right amount of crunchy to complement the tender fish within.

I season it with simply salt and black pepper as I plate it with lemon wedges, which I find to be the perfect accompaniment for a refreshing citrus kick. Because I also truly adore tonkatsu sauce (also a Japanese dish), I sometimes spoon it onto the plate for an extra layer of flavor.

Aji Fry Recipe Ingredients

• Horse Mackerel: Rich in omega-3 fatty acids; excellent protein source.
• All-Purpose Flour: Provides a light coating, adding crispiness; mostly carbohydrates.
• Panko Breadcrumbs: Creates a crispy texture; made from white bread, low in fiber.
• Eggs: High in protein and essential vitamins; acts as a binding agent.
• Vegetable Oil: Used for frying; adds calories, choose high smoke point oils.
• Lemon Wedges: Adds acidity and freshness; high in vitamin C.
• Tonkatsu Sauce: Sweet and tangy; enhances flavor, optional for dipping.

Aji Fry Recipe Ingredient Quantities

• 3-4 fresh horse mackerel (550-600g total weight)
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• Salt, to taste
• Black pepper, to taste
• Vegetable oil, for frying
• Lemon wedges, for serving
• Tonkatsu sauce, for dipping (optional)

How to Make this Aji Fry Recipe

1. Start by cleaning the horse mackerel. Cut off the head, remove the insides, and take out the bones. What you want to keep are the fillets. Wash those under cold running water until the water runs clear. Then, dry the fillets thoroughly with paper towels.

2. Gently season the fillet surfaces with salt and pepper, adjusting the amounts to your taste.

3. A work station for breading should be set up with three shallow dishes. The first dish (shallow) will contain flour. The second dish will contain beaten eggs. The third dish will contain panko breadcrumbs.

4. Coat each fish fillet in flour, shaking off the excess. Then dip the fillet in beaten eggs, letting the excess drip off.

5. Cover the fillet with panko breadcrumbs, pressing softly so the breadcrumbs stick uniformly on every side. Do this with every fillet.

6. In a big pan, pour in vegetable oil to about 1-2 inches deep and heat over medium-high heat until it reaches 350°F (175°C).

7. Cook the fillets in the breading in several batches, being careful not to crowd the pan. Cook them about 2-3 minutes per side, or until they are golden brown and cooked through.

8. Take the fillets out of the oil and let them drain on a wire rack or on paper towels to get rid of any extra oil.

9. Place the crispy Aji Fry on a serving plate. Add fresh lemon wedges on the side as a garnish.

10. If desired, serve with tonkatsu sauce for dipping, and enjoy your tasty homemade Aji Fry.

Aji Fry Recipe Equipment Needed

1. Cutting board
2. Sharp knife
3. Plate or tray (for holding fillets)
4. Paper towels
5. Three shallow dishes
6. Fork or whisk (for beating eggs)
7. Large frying pan or skillet
8. Cooking thermometer
9. Tongs or slotted spoon
10. Wire rack or additional paper towels
11. Serving plate

FAQ

• What is Aji Fry?A popular dish in Japan, Aji Fry consists of horse mackerel that has been breaded and deep-fried. Crispy on the outside, yet tender inside, the fish is often accompanied by lemon wedges and various dipping sauces.
• Can I use a different type of fish?Although horse mackerel is the traditional fish used, you can substitute with other firm, white fish like smelt or sardines and achieve similar texture and taste.
• How do I prepare the fish before frying?Clean the fish; remove the heads and guts; then butterfly the fish by making a slice along the belly and opening it up flat. Remove the bones from the fish; then make it really, really dry with paper towels before seasoning.
• What oil is best for frying Aji Fry?Choose an oil with a high smoke point to ensure even frying and a crisp crust. Neutral oils work best, such as vegetable, canola, or sunflower oil.
• How do I keep the panko from falling off during frying?Verify that the fish has been thoroughly covered in both flour and egg prior to the fish’s panko pressing. A gentle press into the panko helps the breadcrumbs stick better.
• What temperature should the oil be for frying?Keep the temperature of the oil around 350°F (175°C) for a texture that is crispy without being overly oily. If the oil is too hot, it will cause the exterior to brown too quickly and will not allow the inside to cook properly. If the oil is not hot enough, the food will absorb too much oil.

Aji Fry Recipe Substitutions and Variations

Use either fresh sardines or any small, firm white fish instead of fresh horse mackerel.
Replace panko breadcrumbs with standard breadcrumbs or crushed cornflakes to achieve a different texture.
Utilize egg substitutes such as flax eggs (comprised of 1 tablespoon flaxseed meal and 2.5 tablespoons water) for a vegan alternative.
Substitute lime or yuzu for the lemon to achieve a different citrus flavor.
For dipping, you can use Worcestershire sauce in place of tonkatsu sauce.

Pro Tips

1. Dry Fillets Thoroughly Ensure the mackerel fillets are completely dry before seasoning and breading. Excess moisture can cause the breading to become soggy and may create splattering when frying. Use additional paper towels if necessary to pat them completely dry.

2. Season Layers Add a bit of salt and pepper to the flour for an even layer of seasoning. This subtle addition enhances the overall flavor of the coating without extra effort.

3. Breading Technique Press the panko breadcrumbs firmly onto the fillets to ensure they adhere well. Lightly pressing the breadcrumbs helps create an even, crispy crust when frying.

4. Oil Temperature Use a thermometer to monitor the oil temperature precisely. Keeping it at 350°F (175°C) ensures even frying and prevents the fillets from being oily or undercooked.

5. Rest After Frying Let the cooked fillets rest on a wire rack instead of paper towels if possible. This method helps maintain their crispiness by allowing air circulation on all sides, preventing steam from making the crust soggy.