Fried Fish Karaage (Japanese Style Fried Mackerel)

  • 2 mackerels
  • Potato starch
  • Oil for deep frying
  • Shiso/perilla leaves (can be omit)
  • 3 tablespoon soy sauce
  • 30g gingers

Serves: 6


  1. Cut off the head of mackerels, and then fillet the fish. Cut the fish fillet into bite size pieces.
  2. Wash and grate the unpeeled ginger, squeeze ginger to get the juice.
  3. Prepare marinade with soy sauce and ginger juice.
  4. Place mackerels into marinade from step 3 for 15 to 30 minutes. Refrigerated if temperature is high.
  5. Pat with kitchen towel to dry the sauce on mackerels.
  6. Sprinkle some potato starch on mackerels and shake to remove the excess if needed.
  7. In a wok, pour in deep frying oil and then heat over with medium high heat until 170 to 180 degree Celsius, place the mackerels one by one and deep fry for 4 to 5 minutes.
  8. Take out and drain the mackerels to drain excess oil, serve to plate and garnish with shiso leaves.


You can substitute mackerel with chicken or cuttlefish.