Pan-Fried Mackerel

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


  1. 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)

  2. Combine soju, garlic, salt and pepper and sprinkle the mixture onto the mackerel. Marinate for about 15 minutes.

  3. Mix the flour and rice powder together in a large bowl. Dip the fish into the flour mixture, coating both sides evenly.

  4. 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.

  5. Remove from pan immediately and drain on a paper towel. Serve with white rice, kimchi jjigae, some radish kimchi and gochujang galbi. Enjoy!

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