Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, ginger and garlic mackerel fritters (saba no tatsuta-age). One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Great recipe for Ginger and Garlic Mackerel Fritters (Saba no Tatsuta-age). Juicy mackerel marinated in soy sauce, garlic and ginger, and deep-fried to a golden crisp! See recipes for Ginger and Garlic Mackerel Fritters (Saba no Tatsuta-age) too.
Ginger and Garlic Mackerel Fritters (Saba no Tatsuta-age) is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Ginger and Garlic Mackerel Fritters (Saba no Tatsuta-age) is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have ginger and garlic mackerel fritters (saba no tatsuta-age) using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Ginger and Garlic Mackerel Fritters (Saba no Tatsuta-age):
- Take 3 whole Mackerel or 6 fillets
- Make ready to taste Ginger
- Prepare 1 tsp Garlic powder
- Make ready 2 Tbsp Soy sauce
- Prepare 1 Tbsp Sake
- Get Potato starch, as needed
- Get to taste Vegetable oil
The beauty of mackerel is that it can be used for endless recipes. These tasty deep-fried mackerel bites are perfect as a snack or appetizer. See recipes for Ginger and Garlic Mackerel Fritters (Saba no Tatsuta-age) too. Mackerel marinated with soy sauce, garlic and ginger, and deep-fried to a golden crisp!
Steps to make Ginger and Garlic Mackerel Fritters (Saba no Tatsuta-age):
- Gut, clean, and fillet the fish. Cut each fillet into 3 pieces.
- Mix ginger, garlic powder, soy sauce and sake together.
- Put the chopped mackerel into a plastic bag and gently massage in the mixture from step two. Marinade for at least 30 minutes to half a day in the refrigerator.
- Coat each fish lightly with potato starch and fry both sides on medium-low heat. Pat off excess oil with paper towels.
It's suitable for packed lunches, too. from cookpad.com. Place potato starch in a bowl and coat the mackerel pieces with it. Try the obento (very large), steak dinner, kaki fry (deep fried panko covered) oysters, saba (mackerel), & ramen. They sell the most saba in the International District. An unique izakaya appetizer they have is the "garlic gobo fry" deep fried gobo/burdock rood with garlic akin to garlic french fries, very addicting and salty only found at Kaname.
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