Crispy aji fry is great for a quick yet satisfying meal!
ABOUT AJI FRY
Aji fry, or アジフライ, is a very common dish in Japan and one of the best dishes for bento. This dish is so popular there’s even a San-X character based on it. You can buy frozen aji fry with this mascot on the packaging. Aji fry is made from horse mackerel, aji (鯵) in Japanese, coated in panko then deep fried until crisp. It is best served with veggies such as thinly sliced cabbage to brighten up the meal.
When I worked as a chef, my boss would often pack an aji fry and onigiri for me to take home at the end of the night, so whenever I think of this dish, the memories of my boss’s kindness come back to me. Now, I often pack aji fry for my partner’s bento, not only because it’s so delicious but also because it’s quite simple to put together! In the video I posted, I used frozen aji fry from my local Japanese market because I couldn’t find fresh mackerel, but here I will explain how to make it from scratch.
INGREDIENTS (+ SUBSTITUTIONS)
This is a basic list and explanation of the key ingredients. For full list and measurements, please scroll down to the recipe below!
- ☆ Horse mackerels
- Because aji means horse mackerel, I recommend trying to find it, but if you’d like, you may use other types of white fish as long as it’s about the same size. Additionally, If you’re unable to find fresh mackerel, are in a pinch, or want to try it before you go through the whole hassle of making it, then of course frozen mackerel works too!
- ☆ Egg
- ☆ All-purpose flour
- ☆ Panko
- Panko is Japanese breadcrumbs. Pan (パン) means “bread” and ko (粉) means “powder.” They are larger in individual size than regular breadcrumbs, giving fried foods a crispier texture, and don’t absorb oil as much which also contributes to the crispier end product. If you don’t have panko, you can use regular breadcrumbs, or make your own panko! Please scroll down to the tips section for instructions on how to make your own panko.
HOW TO PREPARE AJI FRY
If you would like to make aji fry yourself, we must first prepare the fish!
How to Butterfly Horse Mackerel
- First, clean the horse mackerels and remove the scales. Then cut off the head.
- Carefully remove the fish’s guts, making sure not to break the skin.
- For aji fry, we will butterfly the fish by laying the fish down on one side and slicing down the dorsal side, removing one side of the filet from the backbone. This method is called sebiraki (背開き). Se (背) means “back,” and biraki is the nominal form of the verb “to open,” hiraku (開く).
- Flip the mackerel over so that all of the skin is facing up. Repeat step 3 on the other side, removing the backbone. Then remove the rib bones from the filet.
TIPS FOR MAKING AJI FRY
- ☆ To make your own panko, simply crumble bread with your hands or a food processor until you have pretty big crumbs. Spread the panko on a baking sheet and bake at 300°F/150°C for 8-10 minutes, stirring around halfway through, until the breadcrumbs are dry but not toasted. Let cool before using, and store leftovers in an airtight container.
- ☆ If the filet breaks in half while you are trying to butterfly it, that’s okay! You can make two filets from one fish if this happens. This could also be easier if it’s too hard to butterfly the fish, and you’ll still have the same tasty dish at the end.
- ☆ Depending on where you live, it may be more cost effective to purchase pre-prepared aji fry, which works just as well! In either case, purchasing pre-prepared aji fry saves you on time, and time is also valuable. If you just want to try aji fry, but are intimidated by the whole process, I recommend trying to find frozen ones and see how you like it! If you enjoy it, then you can try to make your own.
MORE SAVORY JAPANESE RECIPES! ♡
If you recreate this Aji Fry recipe, please let me know by tagging me or leaving a comment on Instagram @maruryouri or TikTok @atsuryouri. I’d love to see your creations and hear your feedback!
Aji Fry
Ingredients
- 2 medium horse mackerels
- 1 beaten egg
- 2 tablespoons all-purpose flour
- 1 cup panko
- Neutral oil for frying
For Serving:
- Half green cabbage or lettuce shredded thinly
- 1 stem tomato quartered
- Japanese mayonnaise
- Tonkatsu sauce
Instructions
- Clean the horse mackerels, removing the scales, then cut off the head. Carefully remove the guts. Slice down the dorsal side, removing one side of the filet from the backbone, then do the same to the other side. Cut off the backbone then remove the rib bones. The fish should be fully butterflied at this point. Be sure to remove all the bones from the filet before proceeding to the dredging. Repeat for the other fish.
- Season both sides of the butterflied filets with salt and pepper.
- Coat the filet with flour and shake off the excess. Then coat with the beaten egg and allow the excess to drip off. Finally, coat with the panko – make sure to gently press onto the breaded filets to ensure that a sufficient amount of panko is evenly packed on all surfaces of the filet. Repeat for the other filet.
- Heat oil (about an inch deep) in a pan to about 350°F/170°C. Gently place one filet in the oil and fry for about 1 minute on both sides until golden brown.
- Once the aji fry is done frying, place it on a cooling rack or plate lined with a paper towel to drain the excess oil.
- Place an aji fry on a plate with your choice of veggies and sauce, and the aji fry is done! 完成です！