Horse Mackerel Recipe

Fishing season has opened. Sea lambs, eye-catching with their shiny scales, settled in the fish stalls one by one. Omega-3 source fish should not be missing from the tables in the first days of September, when we experience seasonal change, and the evening menu should be completed with a salad and a soup supplement. Horse mackerel recipe is a very easy fish recipe to prepare with the contributions of corn flour and oil.

Horse mackerel, one of the most economical and delicious small fish, is eaten crispy when coated in corn flour and fried, and there is no need to remove the bones. Don't forget to have a salad on your table that includes plenty of greens such as arugula, lettuce, dill, spring onion and mint, as well as carrots, red onion and purple cabbage.

Let it be a fish day today.

How to Make Horse Mackerel Recipe?

• Wash the horse mackerel after opening its belly and cleaning its insides, in plenty of water. Mix it with the salt you sprinkled little by little, even reaching the inner parts.
• Leave it aside in a large strainer to drain excess water.
• Place the finely ground corn flour on a large plate. Coat the front and back surfaces of the horse mackerel with cornmeal. Be careful not to get too much inside.
• Heat the sunflower oil in a wide-based, not shallow fish pan.
• Start frying the fish, which have absorbed the salt and released excess water, by placing them side by side with their tails in the middle of the pan.
• Place the fish, fried on both sides, on a serving plate lined with paper towels, let it rest for a short time, and then serve hot.