Fried horse mackerel
3 servings
10 minutes
Fried horse mackerel is a simple yet incredibly tasty dish of Russian cuisine that highlights the natural tenderness of the fish. Historically, horse mackerel was accessible and widespread among coastal residents, and its crispy crust and juicy flesh won the love of many gourmets. The fish is cleaned, coated in flour with salt, and fried in a large amount of oil, creating an appetizing golden crust. The taste of the dish is rich, with a slight sweetness from the fresh fish and pleasant crunchiness. Fried horse mackerel pairs wonderfully with fresh vegetables, potatoes, or aromatic sauces, making it an excellent option for both everyday and festive dinners.
1
Clean the fish from scales and gut it.
- Horse mackerel (scad): 300 g
2
Mix flour with salt and coat the fish in it. Take two fish by the tails and gently tap them together to shake off excess flour. Repeat this procedure with all the fish.
- Wheat flour: 100 g
- Salt: to taste
3
Heat oil in a deep pan. There should be plenty of oil, enough to reach halfway up the thickness of the fish. Fry the fish on both sides. If the finished dish seems under-salted, it can be salted again when served.
- Vegetable oil: 200 ml
- Salt: to taste
