Deep-Fried Shishamo Recipe

1. 1

   Wash and dry the fish. In a medium size bowl, combine the flour and the salt.

2. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.