Recipe: Fried Salmon

Tatsuta is a way of cooking Japanese friend chicken/fish(karrage), which

Tatsuta age is at its best when the skin is crispy. Step 6&7 is the secret of making extra crispy skin with nice brown color so please be sure not to skip!

鮭の竜田揚げ
Sake no Tatsuta Age: Marinated Fried Salmon
1 to 2.5 hours( Including  30 minutes to 2 hours marinading)

Ingredients for 4

• Salmon Fillet : 2 
• Soy Sauce: 2 Tbsp
• Sake : 2 Tbsp
• Ginger: Grated, 1 Tbsp
• Garlic: Grated, 1 Tbsp
• Katakuriko(Potato Starch) 4 Tbsp
• Line a wire rack with a sheet of paper towels 

Steps

1. Combine soy sauce, sake, ginger and garlic into ziplock to make marinade
2. Cut salmon fillet into bite size
3. Add salmon to marinade and let it sit for 30 minutes to 2 hours in refrigerator
4. Drain off excess liquid from the salmon and add Katakuriko, mix gently by hands
5. Heat oil at 350°F. Deep fry until the exteior is light brown and salmon is cooked
6. Take out the salmon on the rack and let it sit for 3 minutes.
7. Heat the same oil at 400°F and deep fry until the exterior is medium brown

Salmon can be replaced for chiken thigh for Chiken Tatsuta.

Serve hot with lemon, everyone would love it :)

Itadakimasu!