Tilapia Tatsuta Age

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
25mins
Ingredients:
8
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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!!!
     
  2. This is very good! I really didn't know there was a name for this. I used to use rice flour living in Japan.But after Japanese cooking and cookbooks became popular, I am sure a "name" was tagged. Tilapia and all types of fillets of fish are delicious this way and I am glad you have posted! I served with shredded daikon and napa cabbage with Nakano rice vinegar and Kikkomen. I was a sinsai in Japan and learned the basic Japanese cooking with the girls in the school in the cooking classes. It was so much fun but so so serious. You didn't dare make a mistake.Again, thanks.
     
Advertisement

Tweaks

  1. 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!!!
     

RECIPE SUBMITTED BY

I find cooking very relaxing and love to experiment. My food hero is Hugh Fearnley Whittingstall; the idea of growing your own veg and rearing your own animals in a free-range, organic way is very appealing. <br> <br>When not cooking I work from home for a tech company in Finland, love animals, old cars, travel and good restaurants! <br> <br>How I rate recipes: <br> <br>5 * Recipe worked perfectly, no substitutes needed and family raved about it. <br>4 * Recipe worked well, a few substitutes were made to suit taste. Family loved it. <br>3 * Recipe worked fairly well, a few changes to technique or substitutions were needed. Family liked it. <br>2 * Recipe didn't work particularly well. It was edible but wouldn't cook again. <br>1* Recipe didn't work at all. It wasn't edible and we wouldn't cook again. <br> <br>This is Izzy, she's our 1973 EMPI GTV Conversion <br><IMG src=http://i114.photobucket.com/albums/n242/justemma/beetle-1.jpg> <br> <br> <br><img src=http://i114.photobucket.com/albums/n242/justemma/darwinfish.png>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes