Japanese waters yield an abundant supply of aji, or horse mackerel, and it appears regularly on home and restaurant tables. American waters have a generous supply of mackerel, too, though of a slightly different variety than the petite Japanese aji. For this recipe, both varieties work equally well.
This particular preparation—dipped in a sesame-sprinkled batter and deep-fried—is what the Japanese refer to as “southern fried,” or nambu agé. Quite different from what we associate with below our Mason-Dixon Line, this fried fish dish is nonetheless mighty tasty.
© 1988 Elizabeth Andoh. All rights reserved.