Tempura Fried Mackerel

“Craving” is defined as a powerful desire for something. There are acceptable sweet cravings like chocolate and salty cravings like potato chips. There are also the occasional odd cravings that are usually linked to a memory.

As I was exploring the grocery store for new ingredients, I suddenly remembered an amazing lunch experience inside Tokyo Station. It was a set meal that included three types of fishes, soup, rice, and vegetables. While thinking about the fish, I began to crave mackerel. Weird right?

I found a package of salted mackerel (shown below). Not knowing anything about mackerel, I brought it home and decided to coat it in tempura. Rule of thumb: Frying makes everything good. That stayed true in this case.
Salted Mackerel


1 package of Norwegian salted mackerel (available online or at Asian supermarkets)
1/2 cup Tempura mix
1 lemon, sliced


1) Prepare the tempura batter according to package instructions (Tip: The batter should be thin). Slice the lemon into wedges and put aside. Add oil to a large flat fry pan and heat on medium high.

2) Remove the mackerel from the package. Use a paper towel to absorb excess moisture. DO NOT SEASON. Dip the mackerel in the tempura batter, coating each side. Gently place them in the pan. Fry until both sides are golden brown and crispy.

Serve with lemon wedges.

Note: The mackerel contains small bones. Be careful.

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