Easiest Way to Cook Delicious Karaage-style Fried Cod

Easiest Way to Cook Delicious Karaage-style Fried Cod Delicious, fresh and tasty.

Karaage-style Fried Cod. Karaage is a Japanese-style fried chicken. They are best served immediately simply with wedges of lemon, as it adds a wonderful balance to the fried wings. You could also serve with a small bowl of Japanese mayonnaise and a bottle of Shichimi Togarashi to sprinkle for some added heat.

Japanese-style fried chicken flavored with garlic, ginger, and soy sauce is the perfect snack for eating with sake or beer.

Karaage, is a deep-fried dish where a protein or vegetable is coated in potato starch and deep-fried until crisp.

Chicken is the most common protein, but it's also made with seafood, such as blowfish.

You can cook Karaage-style Fried Cod using 8 ingredients and 7 steps. Here is how you cook that.

Ingredients of Karaage-style Fried Cod

1. Prepare 3 of Fresh cod fillets.

2. It’s 1 of to 2 teaspoons ◯ Grated garlic.

3. Prepare 1 of to 2 teaspoons ◯ Grated fresh ginger.

4. You need 1 tbsp of ◯ Sake.

5. It’s 1 tbsp of ◯ Soy sauce.

6. It’s 1 tsp of ◯ Chinese soup stock.

7. It’s 2 of to 3 tablespoons Flour or katakuriko.

8. Prepare 3 tbsp of Oil.

These days, Karaage is almost always seasoned, but this wasn't always the case. • Karaage is Japanese style fried chicken (two words: kara age).

It is a great appetizer for your drinks, kids (and adult) friendly dinner, and also a perfect small dish for your lunch box.

Japanese Karaage is usually seasoned with garlic and ginger along with soy sauce, coated lightly with flour, and deep fried.

Their style of fried chicken is called karaage (pronounce kara-ah-geh), sometimes known as tatsuta-age.

Karaage-style Fried Cod instructions

1. Remove any bones, scales or stickiness and chop into bite-sized pieces..

2. Put the cod prepped in Step 1 into a plastic bag. Add ◯ ingredients and lightly massage the bag to mix well..

3. Let the bag from Step 2 sit for over 30 minutes (If longer, refrigerate)..

4. Right before frying, add flour into the bag in step 3 and coat the fillets evenly..

5. The cod will be crispier if you can coat all of their sides evenly in the flour or starch..

6. Heat some oil in a frying pan. Fry fillets with skin facing down (over medium heat)..

7. Flip when the fillets from Step 6 are golden brown, and its done..

And I'm convinced the Japanese have fine-tuned I've admittedly had better fried chicken that wasn't prepared in the Japanese style.

Willie Mae's Scotch House in New Orleans and Big Jones in.

Drain on newsprint or paper towels.

This second frying makes the coating stay extra crisp, even if you don't serve it immediately.

Karaage Fried Chicken. featured in Japanese Lunch.