Kids and I love eating mackerel at the local Japanese. Its pan fried and quite crispy though don't think it's deep fried.
Can anyone tell me how to achieve this without stinking the whole house out for centuries?
I watched a YouTube on Japanese cooking video where the frypan was cleverly lined with foil before oil added, I tried it. No smell, but the fillets were almost "steamed" - no crispness. Plus they stuck to the foil.
Any tips? Thanks
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Food/Recipes
How do you pan fry mackerel?
7 replies
stirling · 29/04/2017 21:47
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