Foolproof Deep-Fried Sardine (Mackerel)
I failed at filleting the sardines. It would have just fallen apart if I tried to simmer them, so I tried deep frying them. Aside from just looking good, the flavor really soaks in, and it's got a nice coating. All in all it was pretty delicious.
The more serrated the cut edges of the fish are, the more the edges will rise up dynamically when frying. Recipe by Masapandayan.
Foolproof Deep-Fried Sardine (Mackerel)
I failed at filleting the sardines. It would have just fallen apart if I tried to simmer them, so I tried deep frying them. Aside from just looking good, the flavor really soaks in, and it's got a nice coating. All in all it was pretty delicious.
The more serrated the cut edges of the fish are, the more the edges will rise up dynamically when frying. Recipe by Masapandayan.
Open in Cookpad AppSteps
- 1
Fillet the sardines, and cut one side of the body in half (making 4 cuts from one fish). Marinate in the ● ingredients for 30 minutes.
- 2
Add the katakuriko (potato starch flour) to a plastic bag. Pat the moisture off the sardines from Step 1 and then add to the bag. Coat evenly with the karakuriko, then fry in a frying pan with vegetable oil.
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