Deep-fried fillet of trout (Masu no agemono) from Japanese Cooking: A Simple Art 25th Anniversary Edition (page 404) by Shizuo Tsuji

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tangy white salad (Shirazu-ae); Mushroom rice (Shiitake gohan)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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