Pan Fried Mackerel*

Whole mackerel, about 1 per person depending on the size of the fish
Rice flour to dredge, in a large shallow bowl**
~1/2 cup oil for frying

  1. Clean and gut the mackerel if it hasn’t been done already***
  2. Dredge the mackerel, inside and out, in the rice flour and set aside on a plate
  3. Heat the oil up over medium heat in a large pan, use enough to cover the bottom of the pan about 1/2 cm deep
  4. Once the oil is hot (stick a chopstick end in, and if there are a lot of bubbles coming up, it’s hot enough), gently lay in the mackerel
  5. Fry the mackerel for about 3-4 minutes per side, then take out and drain on a rack or on some paper towels

Notes:
* I know this is a relatively simple recipe, and can be applied to almost any cut of fish, but we like the fishiness and oilyness of mackerel so much I figure I should post it for posterity** You could use any type of rice flour, or rice flour mix
*** I typically buy frozen whole mackerel, which I defrost, clip off the fins, and gut. Check out this quick video for instructions, or search for your own.