Speaking of typical mackerel dishes, there are many such as mackerel grilled with salt and mackerel simmered in miso.
Smaller mackerel has less fat content, so it is best cooked in a way that retains as much moisture as possible.
This time, I introduce a recipe that makes small and less fat mackerel an excellent finish.
Also, for those who are tired of salt-grilled and miso-boiled, this is a recipe that I would like you to add to your repertoire.
Fatty mackerel is best grilled with salt, but other mackerel is best eaten this way.
Recipe of Deep fried ginger mackere
The mackerel is thoroughly marinated in ginger, soy sauce, and sake, coated with potato starch.
The juicy texture of the batter is perfectly balanced without letting you feel the lack of fat in the mackerel.
Topping it with plenty of grated daikon radish is also excellent!
Ingredients for Deep fried ginger mackere
|potato starch||3 tablespoons|
How to cook Deep fried ginger mackere
①Grate the mackerel into three pieces, remove the blood bones to remove the bones, and cut into easy-to-eat pieces.
②Put seasoning 〇 and cut mackerel in a plastic bag, rub a little and let it rest for about 30 minutes.
③Grate the daikon radish during this time.
④Throw away the excess water from the bag of 2, and sprinkle potato starch on the whole.
⑤Deep-fry in a frying pan with plenty of oil until crispy.
⑥Completed with grated radish.
Tips for Deep fried ginger mackere
Domestic grated ginger has a strong scent and is delicious.
It has the smell of mackerel, so even if you use more ginger than you think, you can balance it out. The pickling time is about 30 minutes, but even 10 minutes will be delicious.
When frying, use 1 tablespoon of oil on each side.
The flavor of the mackerel, the freshness of the ginger, and the juiciness of the deep-fried tofu are very good.
The good thing about this recipe is that it’s delicious even if it’s not fatty mackerel.