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Tatsuta age mackerel with rice

Tatsuta age mackerel is a Japanese dish of fish pieces marinated in soy sauce and ginger, then fried in a potato starch crust and served with rice. It serves 4, takes 35 minutes, is easy to make, and costs about €3.50 per person. The key is draining the marinated fish well before coating it in starch.

Tonight, tatsuta age mackerel, pieces marinated in soy sauce and ginger then fried, crispy outside and juicy inside, served with rice.

Tatsuta age mackerel with rice
Total time
35 min
Difficulty
Easy
Cost per person
€3.50
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring, Summer
The kids
They generally like it

Tatsuta age mackerel plays on a simple contrast, a thin crispy crust around juicy fish that still carries the flavor of soy sauce and ginger. Potato starch makes the real difference compared to a regular breading, it stays light and genuinely crunches under the teeth. A squeeze of lemon right before eating lifts the dish without covering it up.

It's a weeknight recipe that changes things up from the usual pan fried fish, without taking any extra time in the kitchen. Kids generally love dipping the crispy pieces into the rice, and adults get to enjoy a well cooked oily fish. Mon Chou also suggests it for nights when you want a bit of frying without spending the whole evening on it.

The ingredients

4 people

Fish counter

  • Mackerel fillets 4

Pantry

  • Soy sauceoften in the pantry 4 tbsp
  • White wineoften in the pantry 3 tbsp
  • Potato starchoften in the pantry 6 tbsp
  • Japanese riceoften in the pantry 320 g
  • Frying oiloften in the pantry 30 cl

Fruits and vegetables

  • Fresh ginger 1 piece
  • Garlic 1 clove
  • Lemon 1

Allergens Fish, Soy, Gluten

The step by step recipe

  1. Cut the fillets into bite sized pieces, remove any bones with tweezers.

    Run your finger along the fillet to feel for any remaining bones.

  2. Mix the soy sauce, white wine, grated ginger and grated garlic, add the fish and let it marinate. 15 min

    Don't go past twenty minutes, the soy sauce ends up making the flesh too salty.

  3. Cook the rice using your usual method, cover and let it rest off the heat. 15 min

    Use a round grain rice, it's stickier and ideal for this dish.

  4. Drain the fish, roll it in potato starch, pressing firmly.

    Potato starch gives a thin, crispy crust, quite different from flour.

  5. Drop the pieces into oil at 170°C and fry until golden for a few minutes, then drain and serve with lemon and rice. 5 min

    Frying in two batches, first at medium heat then at high heat, makes them crispier.

Our tips to get it right

  • Pat the fish pieces dry with paper towel right before rolling them in starch, even well drained fish can leave surface moisture that stops the crust from sticking.
  • Don't crowd the oil, fry in two or three batches so the temperature doesn't drop and every piece browns evenly.
  • Grate the ginger and garlic very finely so they blend into the marinade instead of sitting as small chunks on the fried fish.

The variations

  • Swap the mackerel for herring or pollock if you prefer a milder, softer fish.
  • For a vegetarian version, use the same marinade and starch crust on eggplant pieces or thick button mushroom slices.
  • To go faster with hungry kids, marinate the fish for just ten minutes and serve the fried pieces as fingers to dip in a little soy sauce.

What to serve it with

  • Miso soup to start
  • Vinegared cabbage salad
  • Hot green tea

Storage

This fried fish is best eaten the same day, the crust softens quickly in the fridge. If you have leftovers, keep them in a sealed container in the fridge for one day at most and reheat in a hot oven for a few minutes to bring back some crunch. This dish doesn't freeze well, the fried crust loses its texture.

Questions about this dish

Can you use flour instead of potato starch?

Flour works but gives a thicker, less crispy crust. Potato starch or cornstarch is the best choice for the real tatsuta age texture.

Should you marinate the fish longer for more flavor?

No, fifteen to twenty minutes is enough. Beyond that, the soy sauce makes the mackerel too salty and changes its texture.

Can you prepare the marinated fish ahead of time?

You can make the marinade and cut the fish ahead, but start the marinating time right before cooking to keep control over how salty it gets.

How do you check the oil temperature without a thermometer?

Drop a small bit of starch into the oil, if it rises back up with a gentle sizzle after two or three seconds, the oil is ready at around 170°C.

How long does it take to make a tatsuta age mackerel with rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a tatsuta age mackerel with rice?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a tatsuta age mackerel with rice cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, soy, gluten. Always check the labels of the products you buy.

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