Fried Spanish Mackerel with Tartar Sauce
Side Dish·Frying·1 serving (approx. 65g)
You can reduce sodium by adding red pepper and Cheongyang pepper to tartar sauce instead of pickles to add a spicy taste.
Calories
139kcal
Carbs
2.05g
Protein
11.12g
Fat
13g
Sodium
155.03mg
Ingredients
Main
Others
Spanish Mackerel 50g, Frying Batter Mix 30g, Egg 60g, Mayonnaise 15g, Red Chili 2g, Cheongyang Chili 2g, Pepper 3g, Onion 5g, Lemon Juice 20g, Cooking Oil 5g, Water 20g
Finding these ingredients in the US
- Cheongyang ChiliCheongyang chilies are at Korean markets. Serrano matches the heat; jalapeño is a milder stand-in.
Nutrition Facts
Per 100g of main ingredientsEgg
- Rich in protein (13g) — used to build and maintain muscle and body tissue
- Rich in vitamin B2 (0.32mg) — supports energy metabolism and healthy skin
Red Chili
- Rich in iron (8.5mg) — helps your blood carry oxygen
- Rich in vitamin B2 (0.24mg) — supports energy metabolism and healthy skin
Cheongyang Chili
- Rich in vitamin C (51mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (4.7g) — can support digestion and help you feel full
Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Separate the flesh and bones of the Spanish mackerel.
🔍Remove the blood and moisture from the Spanish mackerel fillet with a paper towel, and sprinkle with pepper and lemon juice to remove the fishy smell.
🔍Mix frying batter mix, egg, water, and cooking oil in a bowl to make the batter.
🔍Coat the Spanish mackerel with batter and deep-fry twice in 170℃ oil.
🔍Chop the boiled egg, red chili, cheongyang chili, and onion and mix in a bowl, then mix with mayonnaise and lemon juice to make the sauce.
🔍Serve the fried Spanish mackerel with tartar sauce.