Curried Mackerel: A Crispy Delight
Curried Mackerel: Eliminate Fishiness, Elevate Flavor
A small change makes a big difference! Adding the aromatic spice of curry to simple pan-fried mackerel transforms it into an extraordinary dish. Enjoy the delightful contrast of a crispy exterior and moist, flaky interior infused with the exotic notes of curry. This recipe offers a simple yet impressive way to elevate your everyday mackerel.
Ingredients- 3 Fresh Mackerel
- 3 Tbsp Curry Powder
- 2 Tbsp Starch (Cornstarch or Potato Starch)
- Cooking Oil
Cooking Instructions
Step 1
First, thoroughly clean the fresh mackerel, remove the innards, and pat them completely dry with paper towels. Ensuring the fish is dry is crucial for preventing oil splattering during frying and for the starch coating to adhere well. In a large resealable plastic bag, combine 3 tablespoons of curry powder and 2 tablespoons of starch. Shake the bag gently to mix the powders evenly. This ratio is key to eliminating any fishy odor and achieving a wonderfully crisp coating.
Step 2
Place the dried mackerel into the prepared plastic bag. Seal the bag and shake it well so that the curry and starch mixture evenly coats the entire surface of the fish. Make sure there are no dry spots. Next, heat a generous amount of cooking oil in a pan over medium heat. Carefully place the coated mackerel into the hot oil. Once the fish is in the pan, immediately cover it with a lid. Covering the pan helps to cook the mackerel through with moist heat while maintaining its crispiness.
Step 3
Cook over medium-low heat for about 5-7 minutes per side, or until both sides of the mackerel are a beautiful golden brown and look appetizing. It’s important to monitor the heat and flip the fish carefully to prevent burning. You’ll achieve a wonderfully crispy mackerel with an enticing curry aroma. Serve immediately for the best texture and flavor.
