Simple fried fish with crispy skin, served simply with pickled ginger.
1.5 lb skin on mackerel fillets, halved
6 T soy sauce
2 T mirin
2 T sake
2 T grated ginger
50/50 mix of cornstarch and rice flour for dredging
Pickled ginger to serve
Oil to deep fry
Combine the fish with the soy, mirin, sake, and grated ginger and marinate for 30 minutes or more. Remove the fish from the marinade and dredge; you're looking for a light coating here that just helps crisp up the fish, you should be able to see the fish through it.
Fry the fish at 350 F, starting with the skin side down and flipping once until the fish is just golden brown and the skin is crispy. Serve immediately with a side of pickled ginger.