I suggest treating yourself to a tender white fish with a crispy crust - I want to share a recipe for mackerel in batter. There is nothing complicated in it - the main thing is to act promptly and not to heat the pan too much. The batter will be not ordinary, but airy and very tasty - on whipped squirrels.
- Cooking time: 30 minutes.
- Servings Per Container: 4-5.
- Purpose: lunch or dinner.
- Level: Intermediate.
For cooking I take the following ingredients:
- fresh mackerel - 2 medium-sized carcasses;
- raw chicken egg - 2 pcs.;
- flour - 5 tbsp. l .;
- water - 100 ml;
- mayonnaise - 4 tbsp. l .;
- Refined vegetable oil - 500 ml;
- salt to taste;
- seasoning for fish - to taste.
To cook mackerel in batter, I act like this:
- I clean the fish, remove the head and entrails, cut off the fins. Cut in half lengthwise, remove the bones.
- I cut the resulting fillet into portioned slices 2-4 cm wide. The main condition is that they must be the same size.
- Salt mackerel and grease with spices. Leave to soak for 20 minutes.
- I pour 500 ml of oil into a thick-walled pan with high sides and put on moderate heat to warm up.
- At this time I am preparing a batter for the fish. First, I separate the yolks from the proteins.
- I add flour to the yolks, mayonnaise and gradually add water, mix thoroughly. Salt a little and season with spices.
- Beat the whites with salt so that an airy foam appears.
- I introduce them into the main mixture and mix again.
- I check the readiness of frying oil for the presence of a slight haze on the surface. You can also drop a drop of water (only a small one) - the oil should respond by hissing and splashing.
- I dip every mackerel in batter. Tip. So that the batter does not “slip” from the fish, before immersing the fillet pieces in it, slightly roll them in starch.
- I fry the fish in oil over medium heat in small portions until golden brown - 2 minutes on each side.
- I catch the finished fillet with a slotted spoon and put it on a napkin to drain excess fat.
Garnish fried mackerel with potatoes and serve with herbs: it’s both tastier and more beautiful.
Mackerel in batter: a simple and quick recipe for a family dinner
I suggest treating yourself to a tender white fish with a crispy crust - I want to share a recipe for mackerel in batter. There is nothing complicated in it - the main thing is to act promptly and not to heat the pan too much. The batter will be not ordinary, but airy and very tasty - on whipped squirrels.
Training10 mins
Cooking20 mins
Total time30 mins
Persons: 5
Calories 850kcal
Ingredients
- 2 medium carcasses Fresh mackerel
- 2 PC. Raw chicken egg
- 5 tbsp Flour
- 100 ml Water
- 4 tbsp Mayonnaise
- 500 ml Refined vegetable oil
- taste Salt
- taste Seasoning for fish
Step-by-step instruction
- I clean the fish, remove the head and entrails, cut off the fins. Cut in half lengthwise, remove the bones.
- I cut the resulting fillet into portioned slices 2-4 cm wide. The main condition is that they must be the same size.
- Salt mackerel and grease with spices. Leave to soak for 20 minutes.
- I pour 500 ml of oil into a thick-walled pan with high sides and put on moderate heat to warm up.
- At this time I am preparing a batter for the fish. First, I separate the yolks from the proteins.
- I add flour to the yolks, mayonnaise and gradually add water, mix thoroughly. Salt a little and season with spices.
- Beat the whites with salt so that an airy foam appears.
- I introduce them into the main mixture and mix again.
- I check the readiness of frying oil for the presence of a slight haze on the surface. You can also drop a drop of water (only a small one) - the oil should respond by hissing and splashing.
- I dip every mackerel in batter.
- I fry the fish in oil over medium heat in small portions until golden brown - 2 minutes on each side.
- I catch the finished fillet with a slotted spoon and put it on a napkin to drain excess fat.
Final word
Garnish fried mackerel with potatoes and serve with herbs: it’s both tastier and more beautiful.
