Name: How To Make Aji Fry (Fried Horse Mackerel)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Cuisine: Japanese
Ingredients: 2 small horse mackerel (aji); 15g all-purpose flour; 30g~ bread crumbs; A pinch of salt and black pepper; 26g beaten egg; Cooking oil as needed; Sauces you prefer: Worcestershire sauce, ponzu, and lemon juice

How To Make Aji Fry (Fried Horse Mackerel)

Aji Horse mackerel Main dish Under 15 minutes

While horse mackerel (aji) might not be familiar to everyone, it’s a beloved fish in Japan, enjoyed in a delightful variety of preparations, including raw, grilled, deep-fried, and occasionally pan-fried.

The dish features a crispy, golden coating on the outside, while the fish inside stays tender and moist. Its mild, slightly sweet flavor pairs perfectly with the crunchy breading, creating a delicious and satisfying combination.

Those familiar with Japanese cuisine will recognize that fried dishes are quite common in Japan. The term fry refers to dishes where ingredients, particularly seafood like squid, shrimp, and oysters, are coated with breadcrumbs and deep-fried. Aji fry is one such example. In contrast, dishes featuring meat, such as pork, chicken, and beef, that are similarly breaded and fried are known as katsu (cutlet).

Although fry dishes are not part of traditional Japanese cuisine, they have evolved uniquely in Japan and have become widely accepted and popular in everyday meals.

Aji fry is enjoyed both at home and washoku (Japanese food) restaurants as part of a teishoku (set meal) menu which often includes steamed rice, miso soup, and pickles.

When making aji fry at home, you have the option to buy whole aji or pre-butterflied fillets. While using pre-prepared fish is certainly convenient, this recipe will walk you through the process of preparing aji from scratch.

We’ll be using small aji and demonstrating the sebiraki (butterfly cut) technique, which involves cutting from the back of the fish. While preparing the fish does require some knowledge and skill, and may seem a bit challenging at first, mastering this technique will greatly expand your repertoire of fish dishes.

Aji fry complements a wide range of seasonings, such as thickened Worcestershire sauce, ponzu, soy sauce, lemon juice, and tartar sauce. In this recipe, we use thickened Worcestershire sauce, ponzu, and lemon juice, but don’t hesitate to experiment with other seasonings that suit your palate.

Aji fry made with fresh ingredients is particularly delicious, so if you have the chance, be sure to try making it and enjoy it at home!

Overview

Prep time: 15 mins

Cook time: 10 mins

Total time: 25 mins

Total servings: 1

Difficulty: Difficult

Ingredients

2 small horse mackerel (aji)
15g all-purpose flour
30g~ bread crumbs
A pinch of salt and black pepper
26g beaten egg
Cooking oil as needed
Sauces you prefer: Worcestershire sauce, ponzu, and lemon juice

Expert's Tip

When preparing fish and needing to remove small bones, this fish bone tweezers make the task easier. Its simple and sturdy design ensures durability, so once you have it, you won’t need to buy another. Plus, it’s easy to clean and store, making it a practical addition to any kitchen.

Instructions

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1) Gathering the Ingredients

Gather the ingredients together.

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2) Preparing the Aji

Cleaning
Clean the aji by tilting a knife diagonally to remove the scales. Rinse with cold water if dirty and dry. Remove the scutes by sliding the knife from the tail to the body on both sides.

Gutting
Cut off the head and remove the inner organs. Wash the body and inside, then pat dry with paper towels.

Filleting in Sebiraki Way
Place the aji on a cutting board with its back facing you. Cut along the upper side of the bones and open the meat. Flip the fish and make a similar cut on the other side. Remove the central and side bones with a knife and scissors, then use tweezers to extract any small bones. Repeat with the other aji.

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3) Coating Aji for Deep-frying

Sprinkle a pinch of salt and black pepper, then coat with all-purpose flour. Dip in the beaten egg and coat with breadcrumbs. Prepare the other aji in the same way.

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4) Deep-Frying

Prepare a pot with cooking oil and heat it over medium heat until it reaches around 170-180℃. Add the aji to the oil and deep-fry for about 3 minutes, flipping it once. Then, transfer the fried aji to an oil-draining rack placed on a tray to drain excess oil.

5) Serving

Enjoy freshly deep-fried aji with thickened Worcestershire sauce, ponzu, lemon juice, or your favorite sauces.

About the author

Megumi Moriya

Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.

View articles by Megumi Moriya