kara-age fish (or chicken) |
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Good for fish and rice or fish sandwiches. The marinade really reduces the 'fishy' smell. A good sturdy white fish like halibut, mahi mahi, opakapaka, or even codfish would work. Fresh is best, but this can also work with flash-frozen fish.
While we prefer this flavor with fish, it will also work with chicken. However, you will need to cook it longer. In addition, I found out that potato starch (katakuri-ko) will work just fine instead of cornstarch. |
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3-4 mahi mahi fillets or other white fish
Sherry 1T sugar 1t curry powder 2T cornstarch (or potato starch) |
1T shoyu
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Mix sugar, curry powder, shoyu, cornstarch and sherry. Marinate for about 30 minute. Dip in scrambled egg and then dredge in panko. Fry in oil until golden brown. Flip once. Drain on paper towels.
