This dish is called saba tatsuta-age. It's a great appetizer to serve with beer or sake.
Ingredients:
- 2 fillets mackerel, bone removed
- 2 Tbsp soy sauce
- 1 Tbsp sake
- 2 tsp grated ginger
- *katakuriko (potato starch) or corn starch for coating
- *vegetable oil for frying
Preparation:
Cut mackerel into about one inch thick pieces. Mix soy sauce, sake, and ginger in a bowl and marinate mackerel for about 15 minutes. Dry the mackerel with paper towels and cover with katakuriko or corn starch. Heat enough oil for deep-frying in a deep pot to 340 degrees F. Deep-fry mackerel until cooked through and browned.