Fluffy and Crispy Breaded Horse Mackerel (Aji Fry)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Using fish tweezers, remove any remaining pin bones from the mackerel fillets (already cut into 3 pieces), pulling toward the head.
   ▶ ≈0:21
2. 2
   Lightly sprinkle salt over the fillets and let sit for about 15 minutes to remove fishy odor.
   ▶ ≈0:57
3. 3
   Thoroughly pat dry the moisture from the surface with a paper towel, then season with pepper.
   ▶ ≈1:05
4. 4
   Mix the flour, water, and mayonnaise together to make the batter.
   ▶ ≈1:25
5. 5
   Dip each fillet in the batter, letting excess drip off, then coat both sides thoroughly but thinly with the fine panko breadcrumbs. Repeat for the second fillet.
   ▶ ≈1:42
6. 6
   Stir the frying oil to even out the heat and test the temperature by dropping in a bit of breadcrumb — it should spread out slowly; if it browns instantly, let the oil cool slightly.
   ▶ ≈2:30
7. 7
   Shake off excess breadcrumbs and gently place the fillets meat-side down into the hot oil. Add both pieces, raise the heat slightly as the oil temperature drops, and occasionally shake the pot to prevent sticking and uneven browning.
   ▶ ≈2:55
8. 8
   Once the edges turn golden, lift to check the other side's color, then flip once browned, adjusting the heat throughout to avoid overheating.
   ▶ ≈3:18
9. 9
   Once both sides are a deep golden brown, remove the fillets, drain over the pot, then stand them upright in a mesh strainer to fully drain excess oil.
   ▶ ≈3:48
10. 10
    Plate the Aji Fry with your preferred fresh vegetables such as shredded cabbage and cherry tomatoes, squeeze plenty of lemon juice over it, and enjoy — you can also add Japanese Worcester sauce for a different flavor.
    ▶ ≈4:15