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Fried white fish and sashimi of Auxis | Kimagure Cook's recipe transcription

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Kimagure Cook

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Ingredients

Auxis : 1 tail
White fish (tense, striped beakfish, korodai, azukimas, etc.) : Appropriate amount
shrimp : 1 tail
egg : 1 piece
flour : 4 tbsp
water : 50㏄
Salad oil : a little
Shredded cabbage : Appropriate amount
soy sauce : Appropriate amount
wasabi : Appropriate amount
Source : Appropriate amount
mayonnaise : Appropriate amount

Time required

60minutes

Procedure

1) Handle white fish 02:50
Remove the scales of the fish to be fried while running water. Drop your head and remove the internal organs. Scratch the blood, cut into 3 pieces, and remove the abdominal bone.
2) Preparing the fly 06:10
Sprinkle salt and pepper on the fish. Peel the shrimp, remove the back cotton, and make a diagonal cut. Cut diagonally along with the tail and sharp edges to scrape the surface of the tail and remove dirt.
3) Handle Auxis 07:46
Drop the head, remove the internal organs, and cut into 3 pieces. Plow the abdomen, remove the bloody bones, and pull the skin. Remove the blood, slice it into thin slices, serve on a plate, and the sashimi is ready.
4) Make a fly 11:16
Put (A) in a bowl and mix to make grasshopper liquid. Prepare bread crumbs and add grasshopper liquid and bread crumbs in that order. Shrimp should not wear clothes on their heads and tails. Fry in oil and serve on a plate with shredded cabbage.

Point

If you take the scales while running water, the scales will not fly.
When scraping out blood, use a toothbrush or sasara to remove it cleanly.
If you are worried about bloody bones, you should pull it out with tweezers.
If you don't make a cut, the shrimp will curl up, so don't forget to make a cut.
If you don't remove the black ones on the tail, it will cause the oil to splash.