Crispy & Tender Mackerel Fries Recipe
[Using Salted Mackerel] Mackerel Fries with Amazing Crispiness
Transform your usual mackerel dish into something extraordinary with these delightful fries! Using salted mackerel fillets removes any fishy smell, while wrapping them in noodles before frying creates a wonderfully crispy exterior and a moist, tender interior. They’re perfect as a nutritious snack for kids or a savory appetizer for adults. Enjoy the perfect harmony of savory mackerel and the satisfying crunch of the noodle coating!
Main Ingredients
- 100g Salted Mackerel Fillet
- 60g Thin Noodles (Somen)
- 1 Tbsp Potato Starch (or Cornstarch)
- 1 Tbsp Cooking Wine (Mirin or Sake)
- 1 Tbsp Lemon Juice
- Pinch of Black Pepper
- Generous amount of Frying Oil
Sriracha Mayo Sauce
- 2 Tbsp Mayonnaise
- 1 Tbsp Sriracha Sauce
- 1/2 tsp Sugar
- 2 Tbsp Mayonnaise
- 1 Tbsp Sriracha Sauce
- 1/2 tsp Sugar
Cooking Instructions
Step 1
First, thoroughly pat dry the salted mackerel fillets with paper towels. Then, carefully check for any remaining bones and remove them using tweezers or your fingers. Taking the time to do this thoroughly will ensure a pleasant eating experience.
Step 2
Cut the prepared mackerel into pieces about 1cm thick. You can leave the skin on if you prefer. Sprinkle the cut mackerel with 1 Tbsp cooking wine, 1 Tbsp lemon juice, and a pinch of black pepper for seasoning. Let it marinate for about 10 minutes to eliminate any fishy odors and enhance the flavor.
Step 3
Place 1 Tbsp of potato starch into a resealable plastic bag. Add the marinated mackerel pieces and gently shake the bag. This will ensure the mackerel is evenly coated with the starch, which helps create a crispier coating and prevents moisture from escaping during frying.
Step 4
Bring a pot of water to a boil and cook the thin noodles for about 2 minutes. It’s important not to overcook them so they don’t become mushy. Immediately rinse the cooked noodles under cold water to remove excess starch, then squeeze out as much water as possible. Draining them well will help prevent oil splattering when frying.
Step 5
Take a portion of the drained noodles and spread them out flat on your palm. Place a piece of the starch-coated mackerel on top and carefully roll the noodles around the mackerel, wrapping it completely. Ensure the noodles are wrapped snugly to maintain the shape during frying.
Step 6
Heat the frying oil to 180°C (350°F). Once the oil is at the correct temperature, carefully place the noodle-wrapped mackerel into the hot oil. Fry both sides until golden brown and crispy. Avoid using excessively high heat, which can burn the outside before the inside is cooked. Frying over medium heat and adjusting the time is recommended.
Step 7
Once the mackerel fries are perfectly cooked, remove them from the oil and place them on a wire rack to drain excess oil. While they’re draining, prepare the dipping sauce by mixing 2 Tbsp mayonnaise, 1 Tbsp sriracha sauce, and 1/2 tsp sugar in a small bowl until well combined. Serve the crispy mackerel fries with the sriracha mayo sauce for an extra delicious treat!
