Fried Mackerel In A Spicy Sauce Recipes

FRIED SPANISH MACKEREL NUGGETS RECIPE

Steps:

• Place the buttermilk in a bowl and add the fish nuggets. Stir to make sure all are covered and let sit for five to ten minutes. Set aside.
• Add the cornmeal, flour, Creole seasoning, and salt to a pie plate or large shallow bowl. Mix well.
• Take the nuggets out of the buttermilk and let any excess drip off. Place the fish in the cornmeal mixture and toss. Make sure that the nuggets are coated on all sides. Place on a wire rack and repeat until you have all of the fish coated.
• Place a cast-iron skillet or Dutch oven over medium-high heat and add the oil. You want at least 1/2 inch of oil in the bottom.
• Before adding the fish, test to make sure the oil is hot by dropping in a pinch of the cornmeal mixture. It should immediately start to sizzle. If it doesn't, let the oil heat a few more minutes. The oil should ideally be at 375 degrees F. If the oil is too cool, your fish will be greasy if the oil is too hot, the crust will burn before the insides cook.
• When the oil is hot, add the nuggets and make sure not to crowd them. You will most likely have to cook the fish in two batches.
• Let the fish fry, turning as needed, for a total of two to three minutes or until the nuggets are golden brown and crispy on all sides.
• Use a slotted spoon or fish turner to remove the nuggets from the oil. Place on a paper towel or wire rack to drain.
• Repeat as needed until all of the fish is cooked. Serve immediately.

FRIED MACKEREL IN A SPICY SAUCE

Steps:

• Put the onion, tomatoes, cumin, coriander, one tablespoon of the oil and a large pinch of salt and pepper into a food processor and blitz until smooth. Transfer the tomato mixture to a saucepan, place over a medium heat and cook for 6 minutes, stirring frequently, until the sauce is slightly reduced. Set aside.
• Heat the remaining oil in a large non-stick frying pan over a medium-high heat. Season the mackerel fillets on both sides with salt and pepper and add the fish to the pan, skin-side down (you may need to do this in batches). Fry for 3 minutes, without moving the fillets, until the skin is crispy and golden brown. Flip over and cook for another 1-2 minutes, or until the fish is just cooked through. Add the lemon juice and allow it to sizzle for a few seconds.
• Transfer the fillets to warmed plates, spoon the spicy sauce over the fish and serve immediately.

PAN-SEARED MACKEREL WITH SWEET PEPPERS AND THYME

Steps:

• Season mackerel with salt, black pepper and paprika. Let fillets rest at room temperature while preparing vegetables.
• Set a large skillet over medium heat and add 5 tablespoons oil. Then add leeks, carrots, bell peppers and thyme, cooking them until they soften, about 10 to 12 minutes. Add garlic, stirring gently, and cook for 2 minutes more. Add wine and cook until most of liquid has evaporated, about 7 minutes. Season to taste with more salt, pepper and sherry vinegar, then transfer to one side of a serving platter.
• Wipe the skillet with a paper towel, add remaining oil, and set over high heat. When oil is hot, add mackerel in one layer, skin side down. Cook for 3 minutes, then flip and cook for 1 to 2 minutes longer, until fish is cooked through. Add fillets to platter and spoon vegetables on top of fish.

SPICY FRIED FISH BALLS

Steps:

• To make fish balls, pound shallots, chilies, lime leaves, turmeric, lemon grass, ground coriander and pepper to a paste in a mortar and pestle, or use a food processor. Transfer to bowl.
• In food processor, blend cod and mackerel to a smooth paste. Add eggs. Gradually pulse in aromatics and coconut milk, alternating ingredients, until incorporated. Pulse in rice flour until you can form paste into a ball.
• To make sauce, whisk remaining ingredients, other than oil and panko, in a bowl.
• In a saucepan or wok, heat 3 inches oil to 375 degrees. Meanwhile, grind panko in a food processor or mortar and pestle. Using wet hands, roll fish paste into 2-inch balls. Dip balls into panko and coat evenly. Fry, turning frequently, until golden brown all over, 3 to 4 minutes. Drain on a paper-towel-lined plate. Serve with dipping sauce.