Crispy Mackerel Recipe: How to Grill Without the Fishy Smell
Family Favorite! Zero Fishy Smell, Perfectly Crispy and Moist Mackerel Fillets
If you’ve hesitated to cook mackerel because of its characteristic fishy odor, this recipe is for you! We’ll guide you through the entire process, from using rice water to effectively eliminate any fishy smell, to the secret of coating with tempura powder for a crispy exterior and moist interior. This detailed, beginner-friendly guide ensures you can easily create delicious pan-fried mackerel. Elevate your home-cooked meals with this fantastic dish.
Main Ingredients
- 6 Mackerel fillets (boneless Norwegian mackerel recommended)
- 4 Tbsp tempura powder
- Rice water (enough to soak the mackerel)
- Cooking oil (generous amount)
Cooking Instructions
Step 1
First, prepare your fresh mackerel fillets. Using boneless Norwegian mackerel makes preparation much easier and is ideal for children and the elderly. Rinse the fillets thoroughly under cold running water. (Note: Some pre-packaged mackerel may already be seasoned, so check the product label.)
Step 2
The secret weapon for effectively removing the fishy smell from mackerel is rice water. Soak the mackerel fillets in rice water for at least 10 minutes. This step not only neutralizes the odor but also makes the fish flesh wonderfully tender, resulting in a more delicious grilled mackerel. If time permits, soaking for 15-20 minutes is even better.
Step 3
After soaking, drain the mackerel well using a colander. Excess moisture can prevent the tempura powder from adhering evenly and may cause oil splattering during cooking. (Tip: If soaking in rice water isn’t convenient, a light brush of vinegar can also help reduce the fishy smell.)
Step 4
Now it’s time to coat the mackerel fillets. Generously coat both sides of each fillet with tempura powder, ensuring an even layer. You can also use pancake mix (buchim garu), cornstarch, or all-purpose flour if tempura powder isn’t available. A thin, even coating of flour helps the mackerel maintain its shape during cooking and achieves a beautiful golden-brown color.
Step 5
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the pan is hot, carefully place the coated mackerel fillets in the oil. Let one side cook undisturbed until golden brown and crispy, which should take about 5-7 minutes. Be careful not to overheat, as this can burn the outside while leaving the inside undercooked.
Step 6
Once the first side is nicely browned, carefully flip the mackerel fillets and cook the other side until it’s equally golden and crispy. This will also take approximately 5-7 minutes. Adjust the cooking time based on the thickness of your fish fillets.
Step 7
Transfer the perfectly cooked mackerel fillets to a plate lined with paper towels or absorbent paper to drain any excess oil. This step is crucial for maintaining the crispy texture. For an extra touch of flavor, you can lightly squeeze fresh lemon juice over the mackerel before serving.
Step 8
And there you have it! Crispy on the outside, tender and moist on the inside – your perfectly cooked mackerel fillets are ready. They hold their shape beautifully, promising a delightful meal. Get ready to enjoy delicious, non-fishy mackerel!
Step 9
For a beautiful presentation, plate the mackerel attractively. Garnish with finely chopped perilla leaves or shredded scallions to add color and enhance the flavor. Serve with warm rice for a satisfying and complete meal!
