Ajifuri ｜ Party Kitchen --Recipe transcription of Party Kitchen

Remove the scales with a kitchen knife and cut off the scales. Drop your head so that you don't cut off the entire internal organs.
Take out the internal organs, wash them, and wipe off the water.
With your back facing you, open it along the middle bone and cut it toward your abdomen so that it looks like it is connected by a single piece of skin.
Cut the other side in the same way, and cut off the middle bone so as not to drop the tail. Remove the left and right abdominal bones.

Sprinkle salt on the horse mackerel and leave it for 10 minutes.
Wipe off the water with kitchen paper and sprinkle with pepper.

Finely chop the onion, soak it in water for about 15 minutes, and squeeze it well.
Finely chop the pickles.
Boil the eggs to the desired hardness (approx. 15 minutes), peel and chop.

Put 3 in a bowl, add (A) and mix.

Batter the horse mackerel in the order of flour, egg, and bread crumbs.

Fry in oil heated to 170 ° C for about 2 minutes until golden brown.

Place the garnished vegetables (B) and fried hydrangea in a bowl, and add tartar sauce and seasonings.