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15minutes
Cut the fins of the atka mackerel with a kitchen scissors, make a cut in the body, and sprinkle with potato starch.
Heat a large amount of salad oil in a frying pan and bake 1 from the skin. Turn it over when the skin is browned.
Once baked, take it in a vat, serve it on a plate, add the mixture of (A), and sprinkle the grated lemon zest from above.
・ Use dried Shimahokke and grated in two pieces.
・ Process 1 Sprinkle the potato starch firmly on both sides.
・ Step 2 Bake on medium heat for 3-4 minutes until browned. It's a good idea to bake the fins sprinkled with potato starch in an empty frying pan. If the half of the atka mackerel does not fit in the frying pan, you can cut it in half and bake it.
・ Process 3 If you feel it is thin, add salty sauce.
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