Deep-fried mackerel

This method of preparation accentuates the flavour of the mackerel, and is ideal served on a bowl of steamed white rice.


Serves: 2

  • 200g mackerel (boned)


  • 1 tbsp soy sauce
  • 2 tsp sake
  • 1/2 tsp ground ginger
  • 2 tbsp corn or potato flour
  • 2 spring onions
  • Vegetable oil for deep-flying


  1. Cut the mackerel into bite-size pieces. Mix the ingredients of the marinade [A] and marinade the mackerel in it for 15 minutes.
    Drain the marinade thoroughly to make the fish crispy.
  2. Drain well and coat each piece with the corn flour then leave for a few minutes for the starch to settle.
  3. Heat the oil in a deep pan to 170ÀöC then deep-fry the mackerel until golden brown.