Deep-fried mackerel canned salt | Recipes transcribed by cooking researcher Ryuji's Buzz Recipe
- Mackerel boiled can : 1 can (190g)
- It's white : 1 and 1/2 teaspoon
- Ginger : 5g
- potato starch : Appropriate amount
- Cut lemon : as you like
Take out only the mackerel in a boiled mackerel can and put it in a bowl.
Break the mackerel into bite-sized pieces.
Grate the ginger with the skin and add.
Add white soup and mix the whole.
Pour oil into a small frying pan to a height of about 1 cm from the bottom and heat on medium heat.
When the oil reaches the proper temperature, fry it while sprinkling it with potato starch.
If the surface is fragrant and fried, remove and drain the oil.
Serve on a plate and serve with cut lemon.
-Since a mackerel boiled can is used, it is easy and hassle-free.
・ Ginger can be scented more by rubbing it down with its skin. You can use the one in the tube, but the raw one will be more fragrant.
・ After sprinkling with potato starch, fry in a short time. Please note that it will not be fragrant and will not be fried if you leave it for a while.