Aji Furai (Breaded and Fried Aji)
February 9, 2025
Aji furai is a beloved Japanese dish featuring horse mackerel (aji), breaded in panko and deep-fried to golden perfection. The crispy exterior and flaky, flavorful fish inside make it a delightful meal. This recipe provides detailed instructions on how to prepare authentic aji furai at home, from filleting the fish to achieving the perfect crispy texture. Marinating the fish beforehand is key to enhancing flavor and reducing any fishiness. It's commonly served with lemon wedges and tartar sauce or tonkatsu sauce, often alongside shredded cabbage.
Ingredients
- 4 aji (horse mackerel), about 6-8 inches long, cleaned, gutted
- 1/4 cup sake
- 1/4 teaspoon ginger, grated
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for deep frying (canola, rice bran, or similar)
- Lemon wedges, for serving
- Tartar sauce or tonkatsu sauce, for serving (optional)
- Shredded cabbage, for serving (optional)
Instructions
- Prepare the Aji: If you purchased whole aji, fillet them. To do this, lay the fish on a cutting board. Make a cut along the backbone from head to tail. Then, carefully slide your knife between the flesh and the bones, working your way down to separate the fillet. Repeat on the other side. Remove any remaining pin bones with tweezers. Pat the fillets dry with paper towels.
- Marinate the fish: In a bowl, mix sake and grated ginger. Marinate the fish fillets for about 10-15 minutes. This helps remove any fishy smell and adds flavor.
- Cut the Fillets: Cut each aji fillet in half or into 2-3 pieces depending on the size of the fish so you have manageable cutlets for frying. Aji furai are often served as smaller pieces.
- Prepare the Breading Station: Set up three shallow dishes. In the first, place the flour. In the second, the beaten egg. In the third, combine the panko breadcrumbs, salt, and pepper.
- Bread the Aji: Dredge each piece of aji in the flour, shaking off any excess. Then, dip it in the beaten egg, ensuring it's fully coated. Finally, coat it thoroughly with the panko breadcrumb mixture, pressing gently to help the breadcrumbs adhere. Press gently but firmly to ensure good coverage.
- Heat the Oil: Pour vegetable oil into a deep pot or Dutch oven to a depth of about 2 inches. Heat the oil over medium-high heat to 340°F (170°C). Use a thermometer to ensure accurate temperature control. Maintaining the correct oil temperature is crucial for crispy, non-greasy results.
- Fry the Aji: Carefully add the breaded aji pieces to the hot oil, being careful not to overcrowd the pot (fry in batches). Overcrowding will lower the oil temperature and result in soggy aji furai. Ensure that the aji pieces don't stick to each other.
- Fry until Golden: Fry for 2-3 minutes per side, or until the aji is golden brown and crispy. The internal temperature of the fish should reach 145°F (63°C). Turn the aji carefully to avoid damaging the breading.
- Drain and Serve: Remove the fried aji from the oil with a slotted spoon or spider and place them on a wire rack lined with paper towels to drain excess oil. Serve immediately with lemon wedges, tartar sauce or tonkatsu sauce, and shredded cabbage, if desired. The shredded cabbage provides a refreshing counterpoint to the fried aji.