Crispy and Delicious Fried Horse Mackerel Recipe
Easy and Simple Fried Horse Mackerel, No Fishy Smell
Even small horse mackerel can become a wonderful dish! This recipe is a secret to making very crispy and delicious fried fish while reducing the fishy odor and minimizing oil splattering. With a simple cooking process, anyone can enjoy a fantastic fish dish at home.
Main Ingredients
- 5-6 small horse mackerel
- 10 Tbsp cooking oil
- 3 Tbsp tempura flour
Seasoning Ingredients
- 1 tsp coarse salt
- 3 Tbsp cooking wine (mirin)
- 1 tsp coarse salt
- 3 Tbsp cooking wine (mirin)
Cooking Instructions
Step 1
First, thoroughly wash the fresh horse mackerel under running water. Use a knife or tool to meticulously scrape off the scales. Trim the sharp fins on the tail and back with scissors. After cleaning, pat the fish completely dry with paper towels. This step is crucial for the batter to adhere well and to prevent oil splattering.
Step 2
Season the prepared horse mackerel evenly with 1 tsp of coarse salt and 3 Tbsp of cooking wine (mirin). The cooking wine helps to eliminate any fishy odors, so be sure to include it. Let it marinate in the refrigerator for about 20 minutes. This allows the seasoning to penetrate the fish, making it even more flavorful.
Step 3
After marinating, gently pat the horse mackerel dry again with paper towels to remove any excess moisture. Ensuring the fish is dry before coating is key to preventing the tempura flour from clumping and ensuring an even coating.
Step 4
Now it’s time to coat the fish. Apply 3 Tbsp of tempura flour evenly over the dried horse mackerel. Instead of frying immediately after coating, let it sit for about 5 minutes. This allows the flour to set properly on the fish’s surface, contributing to a crispier texture when fried.
Step 5
Heat about 10 Tbsp of cooking oil in a deep pan or pot over medium heat. To check if the oil is at the right temperature, drop a tiny bit of tempura flour into the oil; it should sizzle and float to the surface immediately. Carefully place the coated horse mackerel into the hot oil.
Step 6
Fry the horse mackerel, turning it occasionally to ensure it doesn’t stick to the pan, until both sides are golden brown and crispy. Frying for about 4-5 minutes per side will ensure the fish is cooked through and the exterior is perfectly crisp. Once done, place the fried fish on paper towels to absorb any excess oil for a lighter taste.
