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Deep-Fried Shishamo
Deep-Fried Shishamo
About This Recipe
| Yield: | 4 to 6 as an appetizer |
| Active time: | 20 minutes |
| Total time: | 20 minutes |
| Special equipment: | wok or other vessel for deep-frying |
| This recipe appears in: | The Nasty Bits: More Smelt |
Ingredients
- About 10 ounces shishamo or other smelt fish
- 1/2 cup flour, for dusting
- 1 teaspoon of salt
- At least 3 cups oil, for frying
- For the dipping sauce:
- 1 cup dashi soup stock
- 1/4 cup mirin
- 1/4 cup soy sauce
- 1 tablespoon sugar
- Sections of lemon, for squeezing over fish
Procedures
-
1
Wash and dry the fish. In a medium size bowl, combine the flour and the salt.
-
2
Place dashi, mirin, soy sauce, and sugar in a small sauce pan and mix well. Over medium heat, bring to a simmer and stir, dissolving sugar. Let cool and set aside.
-
3
In wok, heat oil to about 350 F. Have ready a plate lined with paper towels, and the dipping sauce at hand. Lightly dredge each fish in the bowl of flour and salt, shaking off excess salt. Deep-fry for 2 to 3 minutes, until skin is golden brown. Place the fried fish on the paper towels to soak up oil, then eat immediately with sauce and sections of lemon.
