Crispy and Flaky Pan-Fried Mackerel
The Ultimate Crispy and Flaky Mackerel Recipe: No Fishy Smell!
Learn how to make delicious pan-fried mackerel that’s crispy on the outside and tender on the inside, without any fishy odor. This recipe uses flour for extra crispiness and leek oil to enhance the mackerel’s natural flavor. It’s a perfect side dish for rice or a great accompaniment to drinks.
Main Ingredients
- 1 Mackerel
- 1/2 cup Mirin (or cooking sake, soju)
- 2 Tbsp All-purpose flour (or tempura flour)
- 1 White part of a leek
Cooking Instructions
Step 1
First, prepare the mackerel. If you’re pan-frying, it’s easier and more convenient for children if you butterfly the fish (cut it open lengthwise) into two halves. You can also use pre-cleaned and butterflied mackerel.
Step 2
Here’s how to choose fresh mackerel: look for a vibrant blue color on its back, a shiny sheen, and clear, bright eyes. Mackerel is rich in Omega-3 fatty acids, which are beneficial for brain function, preventing arteriosclerosis, and lowering blood fat levels. It’s a nutritious ingredient for people of all ages.
Step 3
After washing the mackerel thoroughly, trim off any rough fins. To make it easier to eat, carefully remove the central backbone. This preparation makes the fish more enjoyable to consume.
Step 4
Marinate the prepared mackerel in 1/2 cup of mirin (or cooking sake or soju) for 10 minutes to eliminate any fishy smell. If you don’t have mirin, cooking sake or soju works just as well. If you haven’t salted the fish yet, lightly sprinkle some salt on it during this step. For salted mackerel (ja-ban godeungeo), soaking it in rice water with a bit of mirin or soju can help adjust the saltiness and effectively remove any lingering fishy odor.
Step 5
Gently pat the marinated mackerel dry to remove excess moisture. Then, lightly coat both sides with all-purpose flour. The flour coating not only prevents oil splattering but also creates a wonderfully crispy exterior.
Step 6
Another tip to eliminate fishy odors is to use aromatic oil. A simple and effective method is to make oil infused with the white parts of a leek. Leek oil significantly reduces the characteristic fishy smell of mackerel, making it much more palatable.
Step 7
Heat a generous amount of cooking oil in a pan over medium heat. Add the white parts of the leek and start cooking. The white parts of the leek are ideal for making infused oil. The green parts are rich in beta-carotene, which helps lower cholesterol. The sticky mucilage in leeks, called ‘mannan,’ is also beneficial for protecting the stomach lining. Cook the leeks over medium heat until they soften and their aroma and nutrients infuse the oil.
Step 8
Once the leeks become soft and their viscous components have released into the oil, turning it slightly golden, remove the leeks from the pan. You can discard them or set them aside. This leek-infused oil is a key ingredient for adding flavor to the mackerel.
Step 9
Carefully place the flour-coated mackerel, starting with the flesh side down, into the pan with the leek-infused oil. Since the fish is coated with flour, it’s best to start cooking over low heat to prevent burning. Once the flesh side is cooked and beginning to turn golden, increase the heat to medium or medium-high to achieve a perfectly crispy finish. Keep an eye on it and flip as needed to ensure even cooking.
