Pan-fried Mackerel
Pan-fried Mackerel

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, pan-fried mackerel. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

This is the crucial part; you don't want the skin to stick to the pan and come off otherwise it's game over. The key is to start on a low heat and keep the pan moving gently for the first five minutes so the fish don't stick. Wipe the pan clean with kitchen paper and add the remaining oil. Once the pan is smoking hot, add the mackerel to the frying pan, skin-side down.

Pan-fried Mackerel is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Pan-fried Mackerel is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook pan-fried mackerel using 6 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Pan-fried Mackerel:
  1. Prepare 1 filet of Saba mackerel
  2. Take 3 tbsp high-temp oil
  3. Take 1 tbsp flour
  4. Take 1 tbsp korean curry powder
  5. Prepare to taste Salt & pepper
  6. Make ready Splash mirin

What is most interesting, they also prevent its drying, making the dish even more juicy and tender. Fresh Mackerel Fillets in the pan Then slowly draw the knife towards the tail, running it along the backbone, taking as much meat as you can. Then do the same on the other side. You can throw the remains of the carcass to the seagulls, wash the fillets from any stomach contents that may have remained and you are ready to cook.

Steps to make Pan-fried Mackerel:
  1. Have your fish monger butterfly-cut your mackerel. Cut off the head and tail, then cut into 2. See part 2 of 2 for another mackerel recipe :)
  2. Rinse, pat dry, and spread a splash of mirin or sake to remove the fishy smell. Pat dry again. If you can soak the fish in mirin for 10mins, that would be ideal, but not necessary.
  3. Gently score the skin in a criss cross pattern. This will prevent curling. Add salt & pepper to both sides.
  4. Combine the flour and curry powder on a plate. Coat fish and shake off any excess flour. I used this korean curry powder:
  5. Light up your pan on a med-high flame until oil is hot. Place fish skin side down. Cook for 2-3 mins until crust is formed. Switch heat to med-low until fish is fully cooked through. Roughly 8 mins, give or take.
  6. Serve w steamed rice and your favorite side dish. Enjoy!

Then do the same on the other side. You can throw the remains of the carcass to the seagulls, wash the fillets from any stomach contents that may have remained and you are ready to cook. Picture Guide to Making Korean Pan Fried Mackerel. Though many prefer broiling and grilling this naturally oily fish, pan-frying id a quick and simple way to enjoy mackerel without much fuss. Rinse the mackerel fillets under cool water, and brush away any scales and bones.

So that is going to wrap this up for this exceptional food pan-fried mackerel recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!