Ingredients ?

Low-gluten flour 50g

Oil 200g

Salt 10g

2 mackerel

Breadcrumbs 100g

Fried Tempura Powder 50g

Fried Mackerel Tempura Directions ?

Wash the mackerel from the market, remove the head, take care of the internal organs, and then dry it with kitchen paper

Marinate the mackerel by rubbing salt on the inside of the mackerel and then applying cooking sake and marinate it for 20 minutes

Make the batter, put the flour and tempura powder in a bowl, and take care of it. Add the water little by little and mix it in, don't make it too thin and make it like a yogurt. Then put some breadcrumbs and tempura powder mix in another plate, must be dry plate . Before frying, dip the mackerel in some cornstarch, this is very important so that the batter hangs better on the fish. Then put the fish into the slurry for full contact, after hanging the slurry, put it into the mixture of breadcrumbs and tempura flour for full coating.

At this point, on low heat, wide oil In a frying pan, introduce 200 grams of oil and fry slowly on low heat One side of the frying can be fried for 5 minutes, and then turn over the other side of the frying for 3 minutes Until the surface of the golden brown can be removed from the pan.