Learn how to make crispy and fluffy fried horse mackerel in a frying pan, as taught by a professional chef. This guide thoroughly explains everything from preparation to frying techniques. We'll also share two special sauce recipes: a pickled cucumber tartar sauce and a fresh ginger sauce, both developed by Chef Kasahara. Enjoy an authentic taste at home!
Ingredients
Main Ingredients (3-4 servings)
- Horse Mackerel Fillets, deboned 8 pieces
- Shredded Cabbage (to taste)
- All-Purpose Flour (for dredging)
- Panko Breadcrumbs (for coating)
- Vegetable Oil (for frying)
- Lemon (for garnish)
- Egg 1
- Milk 2 tbsp
- All-Purpose Flour 4 tbsp
- Finely Chopped Pickled Cucumber (Shibazuke) 50g
- Finely Chopped Green Onions 1 tbsp
- Grated Fresh Ginger 100g
Seasonings
- Salt (to taste)
- Pepper (to taste)
- [A] Mayonnaise 4 tbsp
- [A] Light Soy Sauce 1/2 tsp
- [A] Vinegar 1 tsp
- [B] Vinegar 3 tbsp
- [B] Soy Sauce 2 tbsp
- [B] Vegetable Oil 50cc
- [B] Honey 2 tbsp
Steps
- In a bowl, combine 50g of finely chopped pickled cucumber, 1 tbsp of finely chopped green onions, 4 tbsp of mayonnaise, 1/2 tsp of light soy sauce, and 1 tsp of vinegar. Mix well.
- In a bowl, combine 100g of grated fresh ginger, 3 tbsp of vinegar, 2 tbsp of soy sauce, 50cc of vegetable oil, and 2 tbsp of honey. Mix well. **Tip:** Using fresh ginger makes this a versatile sauce that isn't too spicy and can be used for various dishes. It can be stored in the refrigerator for up to a week.
- Remove any small bones from the horse mackerel fillets using a bone tweezer. **Tip:** Removing bones from the head side makes it less likely to split the flesh.
- If desired, use the back of a knife or your fingers to peel off the skin from the horse mackerel. **Tip:** You can leave the skin on when frying, but peel it off if you prefer.
- Arrange the horse mackerel on a plate and season both sides with a pinch of salt and a pinch of pepper for flavor.
- In a bowl, whisk together 1 egg, 2 tbsp of milk, and 4 tbsp of all-purpose flour to create a batter. **Tip:** You can use water instead of milk, but milk adds more flavor. This batter can be used for any fried food.
- Evenly coat the seasoned horse mackerel with all-purpose flour, tapping off any excess.
- Dip the floured horse mackerel into the batter.
- Coat the battered horse mackerel thoroughly with panko breadcrumbs. **Tip:** To keep your hands clean, use one hand for the batter and the other for the breadcrumbs.
- Heat vegetable oil (about 2cm deep) in a frying pan over medium-high heat to 170°C (340°F). **Tip:** If you're pan-frying with less oil, about 1cm depth is sufficient. Fish cooks quickly, so even a small amount of oil is hard to fail with.
- Carefully place the coated horse mackerel into the 170°C (340°F) oil. Briefly increase the heat to prevent the oil temperature from dropping too much. **Tip:** Overcrowding the pan will lower the oil temperature and can result in greasy food.
- Do not move the horse mackerel for about 1 minute, until the edges of the coating are firm. **Tip:** Moving them too soon can cause the coating to peel off.
- Once the coating is firm, return the heat to medium and fry the horse mackerel for 3-4 minutes, flipping them once or twice.
- After frying, carefully remove any bits of burnt batter from the oil. **Tip:** Leaving burnt bits in the oil will cause it to spoil faster.
- Arrange the fried horse mackerel on a serving plate and garnish with shredded cabbage and lemon wedges.
- Serve with the prepared pickled cucumber tartar sauce and fresh ginger sauce. Enjoy!
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