Crispy and Moist Baked Mackerel Recipe for Home
Delicious and Easy Baked Mackerel
Enjoy delicious baked mackerel at home that rivals restaurant quality. We’ll show you how to achieve a crispy exterior and moist interior, using rice water to eliminate fishiness and glutinous rice flour for extra richness. Follow along now!
Main Ingredients
- 1 whole mackerel
Seasoning and Flavor Enhancers
- 1 Tbsp glutinous rice flour
- 1/2 Tbsp salt
- 1 tsp black pepper
- 2 bay leaves
- 1 Tbsp glutinous rice flour
- 1/2 Tbsp salt
- 1 tsp black pepper
- 2 bay leaves
Cooking Instructions
Step 1
First, it’s important to eliminate any fishy odor. Rinse the mackerel thoroughly and soak it in rice water for about 30 minutes. This will remove the fishiness and make the flesh firmer. After soaking, gently pat the mackerel dry with paper towels. Leaving moisture can cause oil splattering and is a safety hazard when frying or baking. Once dry, evenly sprinkle glutinous rice flour on both sides of the mackerel. This flour coating will create a crispy texture, similar to a batter, and add a lovely nutty flavor.
Step 2
Next, season the mackerel sprinkled with glutinous rice flour by evenly applying salt and black pepper on both sides. The salt will season the fish, and the pepper will enhance its natural flavors. Be careful not to use too much, or it might become too salty.
Step 3
Now, let’s prepare to cook. Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is adequately heated, add the 2 bay leaves to infuse their aroma. Bay leaves are excellent for removing any residual fishiness and impart a subtle, pleasant fragrance, significantly enhancing the flavor of the baked fish.
Step 4
Carefully place the seasoned mackerel into the heated pan. Cooking it over medium-low heat is crucial for ensuring it cooks through evenly without burning the exterior. If the heat is too high, the outside will char while the inside remains raw. Pay close attention to heat control.
Step 5
Once one side is golden brown and cooked, flip the mackerel to cook the other side evenly. Mackerel has a good amount of oil and can burn easily, so it’s best to flip it frequently to ensure even cooking. Turn it over and over until both sides are golden and crispy. Thanks to the glutinous rice flour, the skin will become wonderfully crisp.
Step 6
When the mackerel is beautifully golden and crispy, it’s ready to serve! For an extra touch of flavor and presentation, I briefly charred the surface over a direct gas flame. This gives it a more appealing appearance, doesn’t it? If you’re using an induction cooktop or a similar appliance, you can use a kitchen torch to lightly flame-grill the surface for an even more impressive baked mackerel dish. Enjoy your delicious meal!
