Mild in taste with a pleasantly grainy texture, deep-fried shishamo are a perfect vehicle for a sauce of your choosing. A light ponzu (our sauce of choice) is nicely balanced, and doesn't overwhelm the taste of the fish.
About 10 ounces shishamo or other smelt fish
1/2 cup flour, for dusting
1 teaspoon 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
Wash and dry the fish. In a medium size bowl, combine the flour and the salt.
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.
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.
Wok or other vessel for deep-frying
This Recipe Appears In
|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 0g||1%|
|Total Sugars 4g|
|Vitamin C 7mg||34%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|