Crispy Teriyaki Boneless Mackerel Bites
Crispy Teriyaki Boneless Mackerel Bites
Easy Recipe for Boneless Mackerel Bites with Sweet and Savory Teriyaki Sauce
Are you tired of the usual grilled, stewed, or steamed mackerel dishes? This recipe introduces a delightful way to enjoy mackerel as crispy, tender ‘Gangjeong’ (Korean-style sweet and savory fried bites). The combination of sweet and salty teriyaki sauce makes this dish so delicious that even picky eaters will ask for seconds! Using boneless mackerel fillets, which are already de-boned and prepared, makes this recipe even more convenient. It’s a perfect dish for the whole family to enjoy together!
Main Ingredients- 2 packs Norwegian Boneless Mackerel Fillets (approx. 400g)
- 1 ladle Teriyaki Sauce (approx. 60ml)
- 3 Tbsp Potato Starch or Corn Starch
- 1 Tbsp Cooking Wine (Mirin or Sake)
- 3 cups Cooking Oil (for frying, approx. 720ml)
- A handful of baby greens (for garnish)
Cooking Instructions
Step 1
Prepare the Mackerel: Thaw the frozen boneless mackerel fillets by leaving them at room temperature or in the refrigerator. They may release a lot of water during thawing, so gently pat them dry with paper towels.
Step 2
Eliminate Fishy Odor: Drizzle 1 tablespoon of cooking wine over the thawed mackerel pieces. The wine helps to neutralize any fishy smell, resulting in a cleaner taste. Let it marinate for about 5 minutes.
Step 3
Cut into Bite-Sized Pieces: Slice the mackerel into bite-sized pieces, about 3-4 cm in size. This makes them easy to eat and fry.
Step 4
Dab Away Moisture: Even after slicing, some moisture might seep out. Thoroughly pat each piece dry with paper towels. Removing excess moisture is crucial for the starch to adhere properly and to prevent oil splatter during frying.
Step 5
Coat with Starch (First Layer): Place 3 tablespoons of starch (potato or corn starch) into a wide bowl.
Step 6
Toss Mackerel in Starch: Add the patted-dry mackerel pieces to the bowl. Gently shake the bowl or toss the pieces with your hands to ensure an even coating of starch on all sides.
Step 7
Check Starch Coating: Ensure each piece of mackerel is lightly and evenly coated with a thin layer of white starch. An even coating is key for a crispy texture.
Step 8
Preheat the Oil: Pour about 3 cups (approx. 720ml) of cooking oil into a deep pan or pot. Heat the oil over medium heat to around 170°C (338°F). To test the temperature, drop a small pinch of starch into the oil; it should sizzle and float to the surface immediately if it’s ready.
Step 9
First Fry: Carefully add the starch-coated mackerel pieces to the preheated oil. Fry for about 3-4 minutes over medium heat. Avoid overcrowding the pan, as this can lower the oil temperature. Fry in batches if necessary. This first fry cooks the inside of the mackerel and prepares the exterior for crispiness.
Step 10
Second Fry (For Extra Crispiness): Remove the first-fried mackerel from the oil and let it cool slightly. Just before serving, increase the oil temperature to 180°C (356°F) and fry the mackerel again for a shorter period, about 30 seconds to 1 minute. This double-frying technique ensures an extra crispy finish. (Frying right before serving guarantees the best crispiness).
Step 11
Appearance After Double Frying: The mackerel pieces, after being fried twice, will turn a golden brown and look wonderfully crispy and appetizing. Drain them briefly to remove excess oil.
Step 12
Prepare and Heat the Sauce: Pour about 1 ladle (approx. 60ml) of teriyaki sauce into a small pan. Gently heat it over low heat. Be careful not to let the sauce boil or reduce too much.
Step 13
Coat with Sauce: Add the double-fried mackerel pieces to the warm teriyaki sauce. Gently toss the mackerel, turning them over to ensure they are evenly coated with the sauce. Stir carefully to prevent the sauce from burning.
Step 14
Check Sauce Consistency and Coating: Stir until the mackerel is coated with a glossy layer of teriyaki sauce, achieving a perfect balance of sweet and salty flavors. Mix quickly to prevent the crispy coating from becoming soggy.
Step 15
Garnish the Plate: Arrange a handful of fresh baby greens attractively around the edge of the serving plate. The fresh greens add a refreshing contrast to the richness of the mackerel bites.
Step 16
Serve and Enjoy: Place the crispy teriyaki mackerel bites in the center of the plate, on top of the baby greens. This delicious dish is best served immediately while it’s warm and crispy!
