Deep-Fried Marinated Mackerel

It is a little bit expensive but very tasty, If you use a very fresh Mackerel. It is one of the best dishes for lunch-boxes.
Photos: 1997/02/05 , Made on: 1997/09/07

Reference books: none
Mackerel is very cheap in Kita-Kyushu now(at the beginning of February). Big and fat Mackerel for Sashimi (raw fish) is 1,230 yen if it is from Iki. Another type of Mackerel called Asadori(It's caught in the morning) is about 800 yen. It is interesting to fillet a fish myself sometimes, but actually I don't know how to cook the head and the body with the bones, so I usually order a fillet of Mackerel in a fish shop.

I grew up in Sendai with a mother who doesn't care about the cost of cooking nice dishes. Fortunately I always tasted very fresh fish which is caught in Sanriku-Oki, so I think that the fish is best even though there is a general knowledge that "The fish which is caught in Genkai-Nada is the best and freshest in Japan". But only Mackerel from Genkai-Nada is better than Sanriku-Oki one. You can enrich the taste of deep-fried Mackerel by using it for Sashimi(raw fish).

Ingredients (Serves: 4)

  • 1 Mackerel without the bones
  • 4 tablespoons soy-sauce
  • 2-3 tablespoons Sake
  • 1 tablespoon grated ginger juice
  • Some Katakuriko(Potato starch)*
    * Corn starch can be a substitute for potato starch.

  • Cooking time


    Cut Mackerel into pieces(25-35 mm wide). About 10-12 pieces are for 1 mackerel.

    Soak the Mackerel in Sake and soy-sauce, add ginger juice to just cover it for about 30 minutes.


    Dust with Katakuriko(potato starch), and shake off excess. Heat oil to 165-170 C(330-340 F) and deep fry the fish until brown.

    That is natural to drain extra oil off on kitchen papers or something but I mention it here.

    No matter how much I make, it's always gone just after cooking. Also it is extremely tasty in lunch-boxes.

    Contents copyright 1997 Mitsuo Sugawara
    Translater: PB