Mackerel Schnitzel
4 servings
60 minutes
Mackerel schnitzel is a refined combination of tender fish and a crispy golden crust. Its roots trace back to Chinese culinary traditions, where attention to texture and flavor harmony is key. Mackerel, with its rich taste, pairs excellently with a delicate creamy coating that adds softness to the dish. A light egg batter creates an airy crust, while spices reveal depth of flavor. This schnitzel is perfect as a main dish, especially with a side of potatoes or rice. It can be served as a standalone treat or included in festive menus to impress guests with its originality. The simplicity of preparation and richness of flavor make this dish worthy of attention for anyone who appreciates quality and delicious food.
1
Wash the fish, make a cut along the belly. Remove the bones and spine, carefully slicing the flesh with a knife. Remove the thin skin covering the fish and carefully cut the dorsal fins, ensuring they remain connected. Rinse well again.
- Mackerel: 2 pieces
2
Salt and pepper on both sides. Grease with sour cream and let it sit for 20 minutes.
- Salt: to taste
- Ground black pepper: to taste
- Sour cream: 2 tablespoons
3
Whisk the egg and spread it over the fillet surface. Shake off the excess egg before frying.
- Chicken egg: 1 piece
4
Fry the schnitzel in a well-heated pan with vegetable oil on both sides. Place on serving plates. Garnish with potatoes or rice.
- Vegetable oil: 2 tablespoons