Love fish, but not the fishy taste? Try dredging in flour and shallow frying them!
3 Pike Mackerel, cleaned
2 tbsp flour
2 cup of oil for frying (adjust amount of oil according to size of frying pan)
salt and pepper for seasoning
(1) Cut each pike mackerel into 4 pieces, about 3 inches long.
(2) Dry with paper towels.
(3) Season each mackerel with little salt and black pepper.
(4) Dredge in flour and set aside.
(5) Heat the oil in a frying pan. Shallow fry the fish in the oil over high heat over one minute. Turn the heat to medium and continue to fry until crisp about 3 – 5 minutes.
(6) Serve hot and enjoy!
Other fresh fish of a similar size may be cooked in this way
Spicy, sweet and tangy sauce spread on the flesh of whole fish. Baked in oven, served with rice and kimchi. Healthy, spicy and crispy!
2 mackerels or any of your favorite fish preferably dark meat fish, scaled and cleaned. Cut half, lengthwise
sea salt and black pepper
Seasoned Sauce (Gochujang Yangnyum)
1 tbsp Korean coarse red pepper flakes
2 tbsp Korean red pepper paste (Gochujang)
1 tbsp minced garlic
1 tsp grated fresh ginger
1 tsp oyster sauce
1 tbsp soy sauce
1/2 tbsp brown sugar
1 tsp lemon juice
(1) Mix the sauce ingredients in a bowl.
(2) Sprinkle little sea salt and black pepper over fish, and set aside for 30 minutes.
(3) Spread 4 tbsp of Seasoned sauce over fish, on meat side only.
(4) Preheat oven or toaster oven to 430 F.
(5) Place fish on a baking tray, and bake the fish for 15 minutes or until the fish is cooked.
(6) To check doneness, insert a knife at the thickest part of fish. The flesh should be opaque.