Ingredients with Measurements:
- 4 mackerel fillets
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 cup cold water
- 1 egg
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot
- Cooking thermometer
Step-by-step instructions:
1. Rinse the mackerel fillets and pat them dry with paper towels.
2. In a bowl, mix together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, and paprika.
3. In another bowl, whisk together the cold water and egg.
4. Heat the vegetable oil in a deep fryer or large pot to 350°F.
5. Dip each mackerel fillet in the egg mixture, then coat it in the flour mixture.
6. Gently place the coated fillets in the hot oil and fry for 3-4 minutes or until golden brown and crispy.
7. Use a slotted spoon to remove the fried fillets from the oil and place them on a paper towel-lined plate to drain excess oil.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 3-4 minutes per batch
Temperature:
Oil temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 15g
Protein: 25g
Carbohydrates: 15g
Fiber: 1g
Sugar: 0g
Sodium: 350mg
Substitutions for ingredients:
- Instead of mackerel, you can use other firm white fish such as cod or haddock.
- You can use any type of oil suitable for frying.
Variations:
- Add some grated Parmesan cheese to the flour mixture for extra flavor.
- Mix in some cayenne pepper or chili powder for a spicy kick.
- Serve with a dipping sauce such as tartar sauce or aioli.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure crispy and evenly cooked fillets.
- Do not overcrowd the fryer or pot to prevent the temperature from dropping too much.
- Use a cooking thermometer to check the oil temperature.
- Pat the mackerel fillets dry before coating them to prevent the flour mixture from clumping.
Storage instructions:
Store any leftover fried mackerel in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the fried mackerel in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the fried mackerel on a platter with lemon wedges and fresh herbs such as parsley or cilantro.
Garnishes:
Garnish with lemon wedges and fresh herbs such as parsley or cilantro.
Pairings:
Serve with steamed rice and a side salad for a complete meal.
Suggested side dishes:
- Steamed rice
- Side salad
- Roasted vegetables
Troubleshooting advice:
- If the batter is too thick, add more water to thin it out.
- If the batter is too thin, add more flour or cornstarch to thicken it.
- If the fried mackerel is not crispy, increase the oil temperature or fry for a longer time.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the fish from absorbing too much oil.
- Use a cooking thermometer to check the oil temperature.
- Do not leave the hot oil unattended.
Food history:
Saba no karaage is a popular Japanese dish made with fried mackerel. It is often served as a snack or appetizer.
Flavor profiles:
The fried mackerel is crispy on the outside and tender on the inside, with a savory and slightly salty flavor.
Serving suggestions:
Serve the fried mackerel with steamed rice and a side salad for a complete meal. It can also be served as a snack or appetizer with a dipping sauce such as tartar sauce or aioli.
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Region: Japanese