Furai aji (mackerel fish fried with flour panir)

 4 tail mackerel (length approximately 20 cm)
 1 egg
 wheat flour
 flour panir
 Salt and pepper
 2 large cabbage leaves
 vegetable oil
 How To Cook

    Clean hard scales on each side near the tail and pectoral fins cut and fish heads at once. Use the handle of a spoon to clean the fish entrails. Clean the inside and outside of the fish thoroughly and dry with a clean cloth or paper towel.
   
Lay the fish on a cutting board with the position of the dorsal fin facing you with the tail on the left side and the head on the right side. Tilt the blade with a low angle and almost parallel to the cutting board, and slice the fish along the dorsal fin. Cut the fish meat along the bone. Shake a little knife when cutting to open the fish meat. Please be careful not to skin on the belly of the fish also truncated. Fish skin must remain attached to the flesh when the fish is split. Turn the fish with the skin on the upper position and a portion of the dorsal fin facing towards you again. Again tilt the blade with a low angle and cut the meat on top of the dorsal fin. Move the blade slowly when removing the fins and bones from fish meat. The last piece of bone that attaches to the tail position.
   
Thinly sliced ​​cabbage and soak in cold water for about 5 minutes, then drain. Break and whipped egg with a tablespoon of water in the cup. Season the fish with a little salt and pepper. Coat each side of the fish with flour, pat the fish by hand to remove excess flour. Then another coat both sides with beaten egg and flour panir.

 Heat the oil to 170 ° C. Fried fish one at a time until golden brown. Frying process takes approximately two minutes. When first fried fish will sink to the bottom of the frying pan but will slowly rise to the surface. Oil bubble when fried fish will become smaller as a sign that the fish is cooked. Lift the fish from the pan. Put the sliced ​​cabbage on the side of the fish as a garnish, and serve.

 Makerel fish in Japanese cuisine
    Mackerel or aji is a menu favorite fish in Japan because Japan is available throughout the entire time. Cooked any way it's still good, Aji himself in Japanese means taste.

  Aji-no-tataki or mackerel fish with tartar style is a typical recipe. Raw mackerel fish cut into thin slices and served with thinly sliced ​​green onion, ginger and other ingredients that can help eliminate the fishy smell. Mackerel is also available in dried form. Opened the fish meat, seasoned with salt and dried outdoors. Dried fish is usually roasted and become Japanese citizens breakfast menu.
    Some regions have each prescription for these fish. In Kyushu, Miyazaki province and shreded baked fish, pasta and baked again with miso and served with cold smoked fish bonito broth. The menu is known as hiya-Jiru. In the Izu islands there are fish menu named Kushaiah, where the fish meat mackerel opened and immersed in liquid fermentation and then dried. Dried fish were then baked. But it must be tolerant with your neighbors when creating the menu because it smells very sharp