Prep: 15 min
Cook time: 10 min
Serves 1 serving
1 whole mackerel (or croaker)
2 tbsp soju or rice wine
1 tbsp garlic, crushed
1/2 tsp salt
1/4 tsp black pepper
4 tbsp flour
1/2 tbsp chapsal (glutinous rice powder)
canola oil, for frying
Clean the fish then, with a knife, butterfly cut your mackerel. Cut off the head and tail and get rid of any bones. (If you'd like a guide on how to clean a mackerel, check out this guide)
Combine soju, garlic, salt and pepper and sprinkle the mixture onto the mackerel. Marinate for about 15 minutes.
Mix the flour and rice powder together in a large bowl. Dip the fish into the flour mixture, coating both sides evenly.
In a pan, add at least 1/8-inch of cooking oil and heat. Pan fry the fish over medium-high heat until both sides are nicely browned. Add extra oil, if necessary. Depending on the size of the fish, it will take about 3-5 minutes per side to cook. You can cover the pan if you like for a faster cook.
Remove from pan immediately and drain on a paper towel. Serve with white rice, kimchi jjigae, some radish kimchi and gochujang galbi. Enjoy!