Crispy Garlic Mackerel: A Japanese Umami Bomb
Details
Pan-fried mackerel, crispy skin, and a garlic-infused kick – simply irresistible!
Ingredients
Instructions
Season Both Sides With Salt And Black Pepper
Pat the mackerel fillets very dry with paper towels. Score the skin a few times to prevent curling. Season both sides with salt and black pepper.
Combine The Soy Sauce
In a shallow dish, combine the soy sauce, sake, and grated ginger (if using). Dip the mackerel fillets into this marinade, ensuring both sides are coated, then lightly dredge them in flour or potato starch, shaking off any excess.
Heat The Vegetable Oil In A Large Non-Stick Skillet
Heat the vegetable oil in a large non-stick skillet over medium-high heat. Once hot, add the thinly sliced garlic and fry until golden brown and crispy. Remove the crispy garlic chips with a slotted spoon and set aside on a paper towel-lined plate.
Cook For Another 2-3 Minutes
Carefully place the mackerel fillets skin-side down in the hot oil. Fry for about 3-4 minutes until the skin is crispy and golden. Flip the fillets and cook for another 2-3 minutes, or until the fish is cooked through and flakes easily.
Serve The Crispy Garlic Mackerel Immediately
Serve the crispy garlic mackerel immediately, garnished with the reserved crispy garlic chips, chopped green onions or shiso leaves, and a squeeze of fresh lemon juice if desired.
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