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  • Writer's pictureMiwa


Updated: Mar 19, 2022

Are you looking for an easy fish recipe?

How about trying my non-fried Japanese fish recipe that uses an oven or an air fryer?

NO oil splatter! Easy to clean up!!

It's crunchy like a fried fish with tender fish inside but a lot healthier!!

This recipe has got my picky kid's approval! YEY! Surprisingly, they ate a lot!

I’m using horse mackerel but this recipe totally works for salmon or any other type of fish.

This recipe takes you 10 minutes to prep then after that all you have to do is pop it into the oven or an air fryer!

I hope you will make this one for your loved ones!



<Yield> 3-4 servings

<Prep time> 10 minutes

<Cook time> 15-20 minutes (in an oven)


8 fillets horse mackerel (salmon or other type of fish)

2 cups panko

4 tablespoons potato starch

4 tablespoons all purpose flour

4 tablespoons water

3 tablespoons olive oil

salt & pepper

Egg Sauce

2 eggs

2 tablespoons Japanese mayonnaise

1 tablespoon pickle, chopped

1 tablespoon milk

salt & pepper

<Optional toppings>

lemon juice


1. Preheat the oven to 200°C/392°F. Bring water to a boil and then boil two eggs for 10 minutes. Remove the egg shells and chop them finely using an egg cutter or the back of a fork. Add in the chopped pickles, milk and mayonnaise. Adjust the taste with salt and pepper if it’s needed.

2. Sprinkle generous amounts of salt and pepper over the fish fillets. Mix potato starch, all purpose flour and water in a bowl to make a batter. In a second bowl, add in the panko and then drizzle on the olive oil. Combine them well. Coat the fish fillet with the wet batter first, followed by the panko batter. Line them up on a wire lack.

3. Pop them into the preheated oven for 15-20 minutes. Once they are cooked, remove them from the oven and transfer to a serving plate. Pile on a generous amount of the egg sauce (step 1). Drizzle on tonkatsu sauce if it’s needed. Now it's ready to be enjoyed.

<Miwa’s tips>

・You can use any fish fillet; salmon, cod, mackerel are all good options. If you are not using a fresh fillet, sprinkle on some salt and let them sit for 5 minutes. Wipe off the excess moisture from the surface. The moisture on the fish is the cause of the fishy smell. Japanese fishmonger always provide fresh seasonal fish. My fish was sashimi grade, so I skipped this step in the recipe above.

・For the pickles, you can use any kind. I add them for extra crunchiness and tanginess. If you don’t have any on hand, it's totally ok to skip this. Mixing the eggs with herbs are a great substitution.

・You can swap out the 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 together brings the crunchy texture without frying, so don’t skip this step. You can also use an oil spray if you have one on hand.

All you want to do is coat the panko with oil equally.

・Tonkatsu sauce & lemon juice will elevate the taste, so I highly recommend these two toppings!

・ My fillets was pretty thin (½ inch), so it took me 15 minutes to cook them. If you are using a thicker fillet, it might take 20 minutes or more. The outside should be crunchy and lightly browned when it’s done.

<Recommended side dish>

<Storage time>

Store in an air-tight container in the fridge for up to 1 day. I don't recommend storing them for too long.


<Did you try this recipe??>

Let me know by tagging me on Instagram

I love to see your creations!

<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!


<More Japanese fish recipes on YouTube>

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