CRISPY NON-FRIED JAPANESE FISH RECIPES
Are you looking for easy fish recipes?
How about non- fried Japanese fish recipe using oven or non- fryer?
NO oil splatter! Easy to clean up!!
Crunchy like a fried fish with tender fish inside but a lot healthier!!
This recipe got my picky kid's approval! YEY!
They surprisingly ate a lot!
I’m using horse mackerel, but totally works for salmon or any other kind of fish.
This recipe takes you 10mins for prepping then after that all you have to do is poping into the oven or non-fryer!
I hope you will make one for your loved ones!
<CRISPY NON-FRIED JAPANESE FISH RECIPES>
＜Yield> 3-4 servings
<Prep time> 10mins
<Cook time> 15-20 mins( by using oven)
8 fillet of Horse mackerel
4 tbsp of organic potato starch
4 tbsp of all purpose flour
4 tbsp of water
2 cups of low carb soft panko
3 tbsp of olive oil
salt & pepper
1 tbsp worth of chopped pickle
1 tbsp of milk
2 tbsp of mayonnaise without MSG
salt & pepper
juice of lemon
1: Preheat the oven 200° C/ 392°F . Bring the water to a boil and boil two eggs for 10mins. Remove the egg shell and chop them finely using egg cutter or back of fork. Add chopped pickle, milk,and mayonnaise. Adjust the taste with salt and pepper if it’s needed.
2: Sprinkle generous amount of salt and pepper over fish fillet. Mix potato starch, all purpose flour and water to make a batter. Drizzle olive oil over the panko and combine them well.
Coat fish fillet according to the order of mixed batter , then panko. Line them up on the wire lack.
3; Pop them in a preheated oven 200° C/ 392°F for 15-20mins.
Take out from the oven then transfer onto the serving plate along with generous amount of egg sauce (process 1) . Drizzle Tonkatsu sauce if it’s needed. Ready to be enjoyed.
・You can use any fish fillet. Salmon, cod, mackerel are good option. If you are using not fresh one, sprinkle some salt and let them sit for 5mins. Wipe off the excess moisture coming up on the surface. The moisture is the cause of fishy smell. Japanese fishmonger always provide a fresh seasonal fish. My fish was sashimi grade of fresh fish, so I skipped this process in the recipe above.
・For pickle, you can use any kind. This is for extra crunchiness and tanginess.
If you don’t have it on hand, totally ok to skip this. Mixing with herb is a great substitution.
・You can swap potato starch for cornstarch.
・Depending on how much fish you are cooking, the amount of batter and panko you need will differ. Make sure to prepare more if you are cooking a bigger batch.
The ratio of batter (potato starch: all purpose flour: water ) will be 1:1:1.
・Mixing panko and olive oil brings the crunchy texture without frying, so don’t skip this process. You can also use oil spray if you have one on hand.
All you want to do is coating panko with oil equally.
・Tonkatsu sauce & lemon juice will elevate the taste, so I highly recommend these two for topping!
・ My fillet was pretty thin( ½ inch), so it took me 15mins to cook. If you are using thicker fillet, it might take 20mins or more. The outside should be crunchy and lightly browned when it’s done.
<Recommended side dish>
Store it in a air-tight container in the fridge for 1day.
I don't recommend to keep it long.
<Did you try this recipe??>
Let me know by tagging me on Instagram
Love to see your creations!
<More Japanese fish recipes on YouTube>