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Home >> AGEMONO - DEEP-FRIED Recipes



220g cod fillets, 3 lettuce leaves, 1 red bell pepper, 1 yellow bell pepper, 1/2 cup of
cornstarch, some parsley, some lemon zest, 5 cups of oil.

(1) some lemon juice, 2T soy sauce, 1T sake.
(2) 1 tsp vinegar, 1 tsp olive oil, 1 tsp caster sugar.


1. Rinse cod fillets in running water for 6 minutes; Drain; Discard the skin; Remove any fine bones with a pair of tweezers; Cut into large pieces; Marinate in seasoning (1) for 30 minutes.
2. Rinse lettuce leaves in running water for a few minutes; Drain; Tear into pieces.
3. Rinse and cut off the stem of a red bell pepper; Cut into halves; Seed; Rinse and drain; Slice.
4. Rinse and cut off the stem of yellow bell pepper; Cut into halves; Seed; Rinse and drain; Slice.
5. Rinse and drain parsley; Chop finely.
6. Chop some lemon zest finely.
7. Add seasoning (2) to a mixing bowl; Stir till the sugar is dissolved; Add the lettuce, red bell pepper and yellow bell pepper; Toss briefly; Cover with a piece of cling film; Chill in the fridge till ready to use.
8. Pour 1/2 cup of cornstarch, the parsley and lemon peel to a shallow plate; Mix well.
9. Pour 5 cups of oil to a heavy-based skillet; Bring to the boil over a high heat; Roll the cod from the step 1 in the shallow plate from the step 8; Turn to a low heat; Slide into the skillet; Deep-fry over a low heat for 4 minutes (flip over every 2 minutes); Turn to a high heat; Deep-fry over a high heat for 2 minutes (flip over every 1 minute); Lift the cod up and rest on a wire rack to drain.
10. Take the salad from the step 7 out of the fridge; Unwrap; Arrange in serving plates; Arrange the deep-fried cod on the top; Serve immediately.