#aji furai

[dekitateyo]

Aji Furai teishoku from Kyousha. Crispy fish bites…

[dekitateyo]

Aji furai from Sachifukuya, Sunshine City/Ikebukuro. Quite reasonable prices with unlimited mentaiko (pollock roe) servings. If you are a huge fan of mentaiko, this is the place!

The only downside is that the variety of main dishes might reduce if you arrive too late... In any case, you can still stuff your face with mentaiko. If you find the mentaiko pot empty, just ask the staff and they will refill it for you!

[Tabelog]

[escuelaterradescudella]

Receta de Aji furai con berenjena y miso

Receta de Aji furai con berenjena y miso Publicado por Escuela de Cocina y Pasteleria Terra de Escudella el 27 de mayo de 2026 Requiere 30 min, para cuatro personas. Ingredientes · 3 jureles o 2 caballas · Maicena · 1 huevo · Panko · Sal y pimienta · Aceite de girasol Para la Berenjena Nasu dengaku · 2 berenjenas · 3 c.s de miso blanco · 2 c.s de Mirin (Vino dulce de arroz) o sake con un poco…

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[dekitateyo]

いらっしゃいませ　私はアジフライです。

"Welcome to our shop. I am a deep-fried horse mackerel". 

@Yodobashi Yokohama Station's Tantoto Wakura

[dekitateyo]

Deep-Fried Horse Mackerel

[アジフライ]

Aji Furai is a classic everyday meal in Japan, found in bento boxes, local shokudo restaurants and izakaya corners. 

Aji furai is a classic Japanese dish. You may have seen it before if you read the manga//watch the drama Wakako-Zake:

The recipe has a variable degree of difficulty. The traditional way of serving involves a special filleting technique which takes quite a while of practice to master, or you can just skip it entirely and use common fillets. Deep frying is quite easy if you know what you are doing. It also makes quite of a mess because of all the flour, egg and panko transfer for the coating.

The mackerel fillets are deboned, battered, deep fried and served best while still hot. The coating should be super crunchy with a moist and perfect meat. While aji furai can be eaten as it is, it is better appreciated with some kind of sauce; a squeeze of lemon and salt, mayo, tartar sauce, ketchup or tonkatsu sauce. It goes down really well with beer too!

This time, I will purposely omit the quantities of flour and panko - the quantity varies but the proportion should be enough to coat both sides of the fish. Make sure that you have enough to coat the fillets properly.

Recipe (Serves 2)

4 horse mackerels (aji)

4 eggs

Cornstarch

Panko

Salt

Pepper

Shredded cabbage for sides.

Deep frying measurements

Use double fry.

First fry oil temperature: 170 Degrees Celsius (338 F)

Cooking time for first fry: 60 seconds (30 each side) .

Second fry oil temperature: 180 Degrees Celsius (356 F)

Cooking time for first fry: 15 seconds (no turning).

Steps

Prepare the fillets

Remove the scales by scraping with the knife’s tip lightly.

Remove the hard scale that runs from the tail through body.

Sever the head.

Make a cut in the belly and remove the innards.

From above, separate the fillet from the backbone, leaving the inferior part connected. Do this for both sides.

Open the fillets with skin side up, hold the dorsal fin in the middle and pull to remove.

Break the backbone near the tail to remove it.

The fish fillets are ready.

If you feel safer with some extra visual guiding, please check this video out:

Deep Frying Preparation

Set the oil temperature to constant 180℃/ 356℉.

Season the fillets very lightly with salt and pepper.

Beat the eggs.

Deep Frying

Coat one fillet with cornstarch.

Coat the fillet with egg, remove the excess using the edges of the bowl.

Cover the fillet in panko (both sides) and press gently to adhere the panko to the egg coating.

Drop in oil skin side up. 

Deep fry in oil for around one minute.

Turn and deep fry for one more minute.

Remove the excess oil and let it sit in paper towel to dry.

Serve it with cabbage and sauce of choice.

Tips

If the cutting procedures above are too difficult to be followed, it is okay to cut the fish in two halves. That technique is a visual detail that shouldn't change the taste of the final result at all.

Some people add cheese to the panko coating to make it more flavorful.

It is also not uncommon to save the aji spine bones and strongly deep fry them - when they become really hard, these may become good appetizer snacks.