Japanese · Dinner
Deep Fried Whole Small Fish
Whole small fish, gutted and dredged in seasoned potato starch, deep fried until bones turn brittle and skin blisters golden. Served with grated daikon, lemon wedge, and soy sauce for dipping. A common Japanese izakaya preparation for small oily fish.
$6
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
452Calories
33.8gProtein
26.8gFat
19.2gCarbs
0.6gSugar
0.6gFiber
1146mgSodium
99mgChol
3.9gSat Fat
520mgPotassium
180mgCalcium
2.1mgIron
3.8mcgVitamin B12
9mgVitamin C
gluten-free
low-carb
herb-salt
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Pat the fish dry with paper towels. Season both sides with salt and white pepper.
2
Dredge
Toss the fish in potato starch on a plate, coating fully, and shake off excess so only a thin even layer remains.
3
Fry
Heat vegetable oil to 170°C (340°F) and fry the fish for 4 minutes until pale golden. Let oil return to 180°C (355°F), fry again for 2–3 minutes until deep golden and bones feel brittle.
4
Plate
Arrange the fish on a plate with grated daikon and lemon wedge. Serve soy sauce alongside for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g whole small fish, about 6–8 smelt or small sardines
- 1/2 cup60g potato starch
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp white pepper
- 4 cups960 ml vegetable oil for deep frying
- 3.6 oz100g daikon radish
- 22 lemon wedge
- 2 tbsp2 tbsp soy sauce for dipping
