Pan-fried Mackerel
This is part 1 of 2 - Mackerel Series
1. Pan-fried.
I realized that mackerel tastes a lot like milkfish, but with a lot less bones. You can actually eat the bones! (Except the main one along the middle, of course)
This whole process takes about 10mins. Srsly.
PS; wash hands with stainless steel soap after handling!
Pan-fried Mackerel
This is part 1 of 2 - Mackerel Series
1. Pan-fried.
I realized that mackerel tastes a lot like milkfish, but with a lot less bones. You can actually eat the bones! (Except the main one along the middle, of course)
This whole process takes about 10mins. Srsly.
PS; wash hands with stainless steel soap after handling!
Open in Cookpad AppSteps
- 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!
Cooksnaps
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