Recipe by JustEmma
This is a lovely way to treat Tilapia, but Tatsuta Age is a Japanese cooking method which can work equally well with other types of fish or, indeed, chicken.
Top Review by godsjoyfulkid
this was delicious! we used rice flour in place of the potato starch, because that's what we had...the lemon tasted awesome drizzled over the fish. Ate this with white rice cooked with a little mirin in it. This was a nice light meal, left us satisfied, but not stuffed like a lot of meals. Will definitely make this again!!!
- 4 tilapia fillets
- 1 tablespoon sake
- 1 tablespoon mirin
- 2 tablespoons soy sauce
- 1⁄2 tablespoon grated fresh ginger
- 1 cup potato starch (or cornflour)
- 2 spring onions, finely sliced
- 1⁄2 a lemon
Directions See How It's Made
- Mix the sake, mirin, soy sauce and grated ginger and marinate the tilapia fillets for 15 minutes at room temperature.
- Heat a deep fat fryer to approx 340f/170c. Put the potato starch in a baggie and pop the tilapia fillets in, shake lightly to cover and then fry the fish straight away until they're golden brown.
- Serve immediately with a sprinkle of spring onions on and a wedge of lemon on the side.