A crispy fillet of Mackerel, is a great finger food. A lil mayonnaise or ketchup and kids can’t have enough of this.
Fillet the mackerel and pat them dry. Let them air out for at least a few minutes. There must be absolutely no water on them.
You need to combine and spread out on a plate:
- Maida : Two or Three Tablespoons.
- Paprika : A tablespoon.
- Garlic salt : As per taste.
Taste this mixture. The balance must be right. It should be a little hot and just the correct seasoning. Its better to err on the side of less salty than more.
Heat enough oil in a pan so that when immersed more than half the fish will be drowned in it.
When the oil is just about sizzling hot place the fish, skin side down. Do not overcrowd the pan. Fry on low to medium heat. The coating must not burn. So keep a watch on it. The reason we use a fish like mackerel is because it has its own inherent flavor as well as being structurally robust.
Flip over the fish after about 3-4 minutes. Give it another 2-3 minutes. Then increase the heat and flip it over for the last time. This will let you get a little more color on the skin side. Reduce the heat. Lift the fish up over the pan using a pair of tongs. Let all the oil that is on the fish, fall back in the pan. If done right, you will not need any blotting paper to remove the excess oil after the fish is removed.
Serve warm with a nice dip. Enjoy.