Crispy & Flaky Fish and Chips (using Mackerel)
Delicious Fish and Chips Made with Mackerel
Struggling to get your kids to eat fish? Try this delightful Fish and Chips recipe using tender mackerel! The exterior is wonderfully crisp, while the inside remains moist and flaky, making it a hit even with picky eaters. It’s a simple yet impressive meal or snack that’s sure to please.
For the Fish- 2 pieces of prepared mackerel fillet
- 1 cup tempura flour (approx. 100g)
- 2/3 cup cold water (approx. 130ml)
- 2 handfuls frozen shoestring fries (approx. 100-150g)
For the Tartar Sauce- Pinch of salt
- Pinch of black pepper
- 2 Tbsp finely chopped onion
- 1 Tbsp finely chopped pickles
- 2 Tbsp mayonnaise
- Pinch of salt
- Pinch of black pepper
- 2 Tbsp finely chopped onion
- 1 Tbsp finely chopped pickles
- 2 Tbsp mayonnaise
Cooking Instructions
Step 1
Thoroughly remove any bones and skin from the mackerel fillets. It’s much easier to remove the skin if the fillet is slightly frozen; you can carefully peel it off with your hands or a knife. Pat the cleaned mackerel fillets dry with paper towels.
Step 2
Cut the mackerel fillets into bite-sized pieces, about 5-7cm long, suitable for children. Before coating, season the fish pieces lightly with salt and pepper to enhance their flavor. Let them marinate for about 10 minutes for better taste.
Step 3
Now, let’s make the batter. In a bowl, combine 1 cup of tempura flour with 2/3 cup of cold water. Whisk lightly with chopsticks or a fork until just combined; a few lumps are perfectly fine. Overmixing can develop gluten and make the coating tough, so aim for a thick but smooth consistency.
Step 4
Add the seasoned mackerel pieces to the batter. Gently toss with chopsticks or a spatula to coat each piece evenly with the batter. Be careful not to break the fish while mixing.
Step 5
Heat enough cooking oil in a deep pan or pot to 170-180°C (338-356°F). To test the oil temperature, drop a small amount of batter into the oil; if it floats immediately, the oil is ready. Carefully place the battered mackerel pieces into the hot oil, one by one. Avoid overcrowding the pan, as this can lower the oil temperature and result in soggy fish. Fry in batches of 2-3 pieces at a time.
Step 6
Once the mackerel pieces are golden brown and cooked through, remove them from the oil and let them drain briefly. For an extra crispy texture, you can fry them a second time after a minute or two. Double-frying ensures a crispier exterior while keeping the inside moist. Place the fried fish on paper towels to absorb excess oil.
Step 7
Prepare the shoestring fries to serve alongside. Fry the frozen fries in the hot oil (170-180°C) until golden brown and crispy. Drain them on paper towels as well. For the sauce, simply mix the finely chopped onion, chopped pickles, and mayonnaise. Serve the perfectly fried fish and crispy fries with the tangy sauce for a delightful meal!
