“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.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix the sake, mirin, soy sauce and grated ginger and marinate the tilapia fillets for 15 minutes at room temperature.
  2. 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.
  3. Serve immediately with a sprinkle of spring onions on and a wedge of lemon on the side.

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