魚のフライ｜Fried Fish｜2021/05/14

スーパーで甘鯛と鯛のフライを見つけた。すでに衣がついているもので家で揚げるだけのものだ。しかも萩で水揚げされたものだ。早速買って揚げてみた。魚の身がきめが細かく、ふわっとして外の衣がサクサクだ。お刺身もいいけれど、フライもいい。前に魚屋さんが新鮮な魚の食べ方はお刺身かフライだと聞いたのを思い出した。揚げることによって魚の旨みを閉じ込め、蒸し焼きにする。萩はおさかな天国。ああ、もうすでにまた食べたい。（絵と文：サカキテツ朗）
I found a fried tilefish and a fried tilefish at a supermarket. They were already battered and we just fried them at home. They were from Hagi. I bought them and fried them at home. The body of the fish is fine, and the batter is fluffy and crispy. I like sashimi, and fried fish is also good. I remembered a fishmonger said that the best way to eat fresh fish was sashimi or fried. By frying, the taste of the fish is trapped and steamed. Hagi is a fish paradise. Oh, I already want to eat again. -Text and illustration by Ted Sakaki