:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/-9ACA2NH56b6wcQKUp3B/b15d1e4cda5b79da18549399c41988.jpeg "Crispy mackerel")
Source: Pixabay: Shutterbug75
Crispy mackerel
I really like sea fish, and mackerel in particular. I've cooked it many times, and in this recipe I've gathered the best tricks and tips to ensure that the mackerel is crispy, while the meat stays tender and tasty inside.
Ingredients
- 4 Piece Mackerel fillet
- 2 egg
- 100 g Fine flour
- 100 g sesame seed
- salt
- pepper
- Oil for frying
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Directions
First prepare the fur. On a plate, sprinkle the flour, on another plate the beaten egg and on the third the sesame seeds. Salt and pepper the fish, then roll it in the flour, then in the egg and finally in the sesame seeds. It is important to press the fish well into the sesame seeds so that they stick well, this will make the coating really crispy.
Fry the mackerel in plenty of hot oil. Make sure the heat is not too high, otherwise the sesame seeds will burn quickly and the fish will remain raw inside. The oil should be just enough to cover the fish.
When the skin is nicely browned, place the fish on a paper towel to absorb the excess oil.
Crispy mackerel is especially delicious with fresh salad or grilled vegetables.
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