Deep-fried mackerel with fish sauce
Ingredients:
2 mackerel fish, cleaned and scaled
1 cup all-purpose flour (or cornstarch for a crispier texture)
Salt and pepper, to taste
Vegetable oil for frying
2 tablespoons fish sauce (for the sauce)
1 tablespoon sugar (optional, for sweetness)
1-2 tablespoons lime juice
1-2 cloves garlic, minced
Fresh chili slices (optional, for heat)
Fresh cilantro or Thai basil for garnish (optional)
Instructions:
Prepare the fish:
Rinse the mackerel under cold water, pat them dry with a paper towel. Make a couple of shallow cuts on both sides of each fish to help them cook evenly and absorb more flavor.
Season the fish lightly with salt and pepper on both sides.
Coat the fish:
Lightly dust the mackerel with flour or cornstarch. This will help create a crispy outer layer when fried.
Heat the oil:
Heat a deep skillet or wok with vegetable oil over medium-high heat. You want enough oil to submerge the fish halfway.
Fry the fish:
Once the oil is hot (you can test it by dropping a small bit of flour into the oil; if it sizzles, it’s ready), gently lower the fish into the hot oil.
Fry for about 4-5 minutes per side until the fish is golden and crispy. Adjust the heat if necessary to avoid burning the fish.
Prepare the sauce:
While the fish is frying, combine the fish sauce, sugar, lime juice, minced garlic, and fresh chili in a small bowl. Stir well to dissolve the sugar.
Serve:
Once the fish is done, remove it from the oil and drain on paper towels to remove excess oil.
Drizzle the fish sauce mixture over the fried mackerel or serve it on the side as a dipping sauce.
Garnish with fresh cilantro or Thai basil.