Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, karaage-style fried cod. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Karaage is a Japanese-style fried chicken. They are best served immediately simply with wedges of lemon, as it adds a wonderful balance to the fried wings. You could also serve with a small bowl of Japanese mayonnaise and a bottle of Shichimi Togarashi to sprinkle for some added heat.
Karaage-style Fried Cod is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Karaage-style Fried Cod is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have karaage-style fried cod using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Karaage-style Fried Cod:
- Take 3 Fresh cod fillets
- Make ready 1 to 2 teaspoons ◯ Grated garlic
- Take 1 to 2 teaspoons ◯ Grated fresh ginger
- Make ready 1 tbsp ◯ Sake
- Get 1 tbsp ◯ Soy sauce
- Prepare 1 tsp ◯ Chinese soup stock
- Make ready 2 to 3 tablespoons Flour or katakuriko
- Prepare 3 tbsp Oil
These days, Karaage is almost always seasoned, but this wasn't always the case. • Karaage is Japanese style fried chicken (two words: kara age). It is a great appetizer for your drinks, kids (and adult) friendly dinner, and also a perfect small dish for your lunch box. Japanese Karaage is usually seasoned with garlic and ginger along with soy sauce, coated lightly with flour, and deep fried. Their style of fried chicken is called karaage (pronounce kara-ah-geh), sometimes known as tatsuta-age.
Steps to make Karaage-style Fried Cod:
- Remove any bones, scales or stickiness and chop into bite-sized pieces.
- Put the cod prepped in Step 1 into a plastic bag. Add ◯ ingredients and lightly massage the bag to mix well.
- Let the bag from Step 2 sit for over 30 minutes (If longer, refrigerate).
- Right before frying, add flour into the bag in step 3 and coat the fillets evenly.
- The cod will be crispier if you can coat all of their sides evenly in the flour or starch.
- Heat some oil in a frying pan. Fry fillets with skin facing down (over medium heat).
- Flip when the fillets from Step 6 are golden brown, and it's done.
And I'm convinced the Japanese have fine-tuned I've admittedly had better fried chicken that wasn't prepared in the Japanese style. Willie Mae's Scotch House in New Orleans and Big Jones in. Drain on newsprint or paper towels. This second frying makes the coating stay extra crisp, even if you don't serve it immediately. Karaage Fried Chicken. featured in Japanese Lunch.
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