Crunchy on the Outside, Fluffy and Juicy Inside / A Kid-Friendly Fish Recipe
This recipe is a fusion of Japanese-Western Yōshoku cuisine and traditional Japanese fish dishes. Cooking fish with Yōshoku cutlet-preparation techniques gives the fish a crispy coating and a deliciously fluffy and soft inside.
Kids are sure to love these delectable nuggets! These mini fish cutlets can be incorporated into Japanese, Western, or Chinese recipes and are great for everyday meals, fish burgers, or appetizers.
10 minutes
Oneko
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 4 yellowtail fillets (buri)
- A1tbsp sake (or white wine)
- A1tsp soy sauce
- A0.5tsp grated ginger (or paste from a tube)
- A0.25tsp salt
- A0.25tsp sugar
- 2tbsp all-purpose flour
- 1 beaten egg
- 1cup panko bread crumbs
- frying oil (as needed)
DIRECTIONS
- 1
Remove the scales from the yellowtail fillets if desired and cut the fillets into bite-sized pieces. Mix the (A) ingredients together (sake, soy sauce, ginger, salt, and sugar) in a small bowl. Rub in the mixed (A) ingredients into the fish and let sit for 10 minutes. After 10 minutes, wrap the fish in a paper towel and gently squeeze to remove the excess liquid.
- 2
Coat the fish evenly in the following ingredients in order: all-purpose flour, beaten egg, and panko bread crumbs.
- 3
Deep-fry the cutlets in 340°F (170°C) frying oil for about 2 to 2 ½ minutes until golden brown.
RecipeID
727
Tips & Notes
・Occasionally, bones may remain between the dark and white meat of the yellowtail. Feel around with your fingertips after seasoning, and pull out any bones that remain.
・Sugar is used to remove the fishy odor and make the the nuggets fluffy. It will not sweeten the dish, so do not omit it if possible.
・Fish fries quickly! Do not take your eyes off the fish while frying, as prolonged frying will make the fish dry and tough, regardless of the marinating and prep.
・Japanese amberjack (hamachi/fukura-gi/inada) and adult yellowtail (warasa) can be substituted.
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"I’m a fun-loving chef and devoted foodie, so captivated by Hokkaido’s incredible variety of ingredients that I decided to make it my permanent home. I’ve been living here for 20 years. In spring, I forage for wild vegetables; in summer, I camp; in autumn, I hunt for mushrooms; and in winter, I ski. I’m an active explorer who chases seasonal flavors and gourmet experiences all across Hokkaido—even if it means spontaneous long-distance trips. My motto is: “If the night is fun, tomorrow will surely be even better!” I focus on creating recipes for flavorful appetizers that liven up the evening and hearty main dishes that make you want to keep reaching for more rice."