This is a deep-fried pond smelt with butter( wheat flour and crumb ). Wakasagi ( pond smelt ) has plain tast. It is not so fishy. And it is rich in calcium. I put worcester sauce or mustard on it before eat it.
I love to ice fish for Wakasagi in the winter months. I usually just deep fry in kara-age powder right on the lake. I'll try this next time at home with some ice cold Kirin.
This is a deep-fried pond smelt with butter( wheat flour and crumb ).
mirin is almost always used much in Nihon no? I love crunchy fishes!
ReplyDeleteThis looks delicious with the crunchy coating!
ReplyDeleteYUMM... You always make delicious food.
ReplyDeleteI love to ice fish for Wakasagi in the winter months. I usually just deep fry in kara-age powder right on the lake. I'll try this next time at home with some ice cold Kirin.
ReplyDelete