Korean Grilled Mackerel
Pro-tips on how to pan-fry mackerel.
Servings: 1 people
- Fresh Mackerel - 1 whole
- Rice water - enough to submerge the fish reference video
- Flour - 1 Tablespoon
- Curry Powder - 1 Tablespoon
- Lemon - optional
Clean the fish and take out its innards.
Soak the cleaned mackerel in rice water (or milk) for 10-15 minutes.
Then rinse the fish off under cold water.
Place the fish on a few paper towels. Pat it down dry.
Then mix the Flour (1T) & Curry powder (1T) together.
Sprinkle the batter over the fish and coat both sides. Make sure to give the fish a few gentle pats to take off extra batter.
Cut the fish into two halves (if you haven't done already)
Put frying pan on a medium-high heat. Place in oil. Once it's hot, place the pieces in skin-side down. Let it grill for 1 minute, until the skin turns crispy.
Once it's crispy, flip it over to the otherside. Reduce the heat to a low. And let it fully cook through for 3-5 minutes.
Once crispy on both sides, take out the pan and plate.
(Optional: Give a few squeezes of fresh lemon over the fish)
Enjoy with a bowl of hot rice. (Be careful of the fish bones!)
- Please be careful of fish bones!
- See video below for more details