Deep-Fried Shishamo

Name: Deep-Fried Shishamo
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 710 milliliters At least oil, for frying; 237 milliliters dashi soup stock; 4 servings Sections of lemon, for squeezing over fish; 59 milliliters mirin; 1 teaspoon salt; 59 milliliters soy sauce; 1 Tbsp sugar

Deep-Fried Shishamo might be just the side dish you are searching for. This recipe makes 4 servings with 54 calories, 3g of protein, and 0g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. Head to the store and pick up soy sauce, sections of lemon, mirin, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 20 minutes. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet.

Instructions

Wash and dry the fish. In a medium size bowl, combine the flour and the salt.

Ingredients you will need

All Purpose Flour

Fish

Salt

Equipment you will use

Bowl

Place dashi, mirin, soy sauce, and sugar in a small sauce pan and mix well. Over medium heat, bring to a simmer and stir, dissolving sugar.

Ingredients you will need

Soy Sauce

Dashi

Mirin

Sauce

Sugar

Equipment you will use

Sauce Pan

Let cool and set aside.

In wok, heat oil to about 350 F. Have ready a plate lined with paper towels, and the dipping sauce at hand. Lightly dredge each fish in the bowl of flour and salt, shaking off excess salt. Deep-fry for 2 to 3 minutes, until skin is golden brown.

Ingredients you will need

Dipping Sauce

All Purpose Flour

Fish

Salt

Cooking Oil