Satsuma-age (Kagoshima — Deep-Fried Fish Cake)

Ingredients

• 300 g white fish fillets (tai or suzuki, skin removed)
• 40 g potato starch
• 20 g panko breadcrumbs
• 1 egg white
• 8 g fine sea salt
• 2 g Tellicherry black pepper
• 1 ml mirin
• 500 ml vegetable oil (for deep frying)

Method

1. 1
   Pulse white fish fillets in a food processor until smooth paste forms, 2–3 minutes.
2. 2
   Fold in potato starch, panko, egg white, salt, pepper, and mirin until firm dough develops.
3. 3
   Wet hands and form mixture into 8 oval patties, 6 cm long × 4 cm wide, 1.5 cm thick.
4. 4
   Heat oil to 170°C in a heavy-bottomed pot; verify with thermometer.
5. 5
   Slide patties into oil and fry 4–5 minutes per side until golden mahogany exterior forms and they float.
6. 6
   Transfer to paper towels and cool 2 minutes.
7. 7
   Serve warm with karashi mustard and soy dipping sauce.