“Cá thu chiên giòn” (crispy fried mackerel) is a popular dish in Vietnamese cuisine, known for its rich flavor and crispy outer layer. The mackerel, after being cleaned and seasoned, is fried in hot oil until golden and crispy.
If you’re still wondering how to make crispy fried fish (cá chiên xù) that’s golden brown and crunchy on the outside but still maintains its natural tender sweetness on the inside, then check out this incredibly simple recipe so you can cook crispy fried fish right at home!”
“If you are a busy homemaker, you can prepare the crispy fried fish (cá chiên xù) in advance and store it in the freezer to eat gradually. This dish, with its crispy outer layer and tender, sweet fish inside, served with a sweet and sour dipping sauce, will surely be an attractive dish that will win over every member of the family.
Crispy Deep Fried King Mackerel Recipe
Description
This recipe uses a double-fry technique to ensure the mackerel fillet is perfectly cooked inside and has an exceptionally crispy, golden exterior.
Ingredients
Instructions
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Marinate and Prepare the Coating
Marinate: Place the mackerel fillet in a bowl and heavily marinate it with 2 teaspoons of salt, 1 tablespoon of minced garlic, and 1 teaspoon of pepper.
Add Egg: Crack 1 egg into the bowl and mix well. The egg helps create a fluffier texture.
Add Dry Mix: Add 3 tablespoons of corn starch and 6 tablespoons of flour to the bowl. Mix everything until the fish is fully coated in the batter.
Coat with Panko: Prepare a shallow dish with panko breadcrumbs. Take each piece of mackerel and fully coat it with the panko, pressing lightly to make sure it adheres.
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Double-Fry for Maximum Crispiness
First Fry (Low Temperature): Heat your oil for deep-frying to (). If the oil is too hot, the panko will burn.
Carefully place the panko-coated mackerel into the oil.
Keep the oil temperature steady at and fry until the fish is about 90% cooked through.
Remove the mackerel from the oil and set aside.
Second Fry (High Temperature): Increase the oil temperature to ().
Return the partially cooked mackerel to the hot oil.
Fry a second time until the coating is perfectly golden brown and extra crispy.
Remove and drain on a wire rack or paper towels.
Tip: Deep-frying the fish twice is the secret to achieving that irresistible extra crispy texture.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 3g15%
- Total Carbohydrate 10g4%
- Protein 22g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use a double-fry technique: Fry first at 120∘C to cook through, then briefly at 180∘C for the crispy crust.
- Coat just before frying with panko, and dry the mackerel well beforehand to ensure crispiness and prevent oil splatter.
- Rinse the fish with salt water or vinegar to minimize its strong odor before marinating.