Crispy fried mackerel is a popular dish in Vietnamese cuisine, often gracing the tables of many households. The natural sweetness of the fish, coupled with its crispy, golden skin, makes it a favorite among many.
Should You Keep or Scrape the Scales When Frying Mackerel for Optimal Crispness?
Keeping the Scales Intact for a Crispier Treat
Some chefs and experienced home cooks advocate for keeping the scales on when frying mackerel, as it adds to the crispness and flavor of the dish. The scales, when fried, become deliciously crispy, forming a protective layer that keeps the delicate flesh moist and tender. It also adds a unique texture and a pleasant surprise to the dining experience.
Additionally, the scales act as a natural barrier, preventing the fish from absorbing too much oil during the frying process. This is why, when frying mackerel or other similar fish like pond loach, many choose to keep the scales intact for that extra crunch and appeal.
Scraping the Scales – A Preference for Tender Palates
Scraping the scales before frying is also a common practice, especially for those who prefer a smoother texture or have children or elderly family members who may find the scales unpleasant. By removing the scales, the fish skin comes into direct contact with the hot oil, resulting in a crispy exterior without the need for scales.
This method is ideal for those who aren’t fans of crispy fish scales but still crave that satisfying crunch. However, it’s important to note that scraping the scales can lead to drier flesh if the fish isn’t fried properly.
Frying Tips for Crispy Mackerel, Scaled or Not
Whether you choose to keep or remove the scales, the following tips will ensure your fried mackerel turns out crispy and delicious:
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Pat the fish dry with paper towels after cleaning to remove excess moisture and prevent oil splatter during frying.
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Fry the fish in hot oil at around 180°C (356°F) to ensure even cooking and a golden crust. Avoid overheating the oil, as it can burn the fish before the inside is cooked through.
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Double fry the fish by frying it once, letting it rest, and then frying it again over low heat. This technique ensures a crispier exterior without drying out the flesh.
In conclusion, the decision to keep or scrape the scales when frying mackerel ultimately comes down to personal preference. If you wish to preserve the traditional flavor and enjoy the crispy scales, keep them intact. Otherwise, scrape them off for a crisp skin without the scales. However, the key to a mouthwatering dish lies in the frying technique, ensuring your mackerel is perfectly golden and crispy every time.
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To fry a delicious and perfectly cooked fish, it is important to keep in mind the following tips.
