Fried mackerel

The anchovy, also known as the anchovy, is a tiny white fish, slightly thicker than a fishing line and as transparent as crystal, sparkling with the silver light of dawn on the sea. When called anchovy, you can imagine it as an anchovy but small, about 3 centimeters long, with a smooth, clear white body.

Crispy fried mackerel and mackerel soup with pineapple and tomatoes

Anchovies are often caught along the central coast. The anchovies season usually begins at the end of February and lasts until the end of the ninth lunar month. For coastal residents, anchovies in season are not only a precious gift from the sea in terms of output but also have very high nutritional value, true to the saying "small but mighty".

Mackerel is a healthy food for the elderly, people who have just recovered from illness, women after giving birth... and especially children. When I was little, my mother always told me "eat a lot of mackerel to be smart and tall". My mother said that if you eat the whole mackerel, it will be very rich in calcium, supporting strong bones and teeth. Vitamins A, E, Omega 3 and many minerals in mackerel are also essential for both physical and mental development.

There are many delicious dishes made from anchovies that all children love... but the most addictive is the fried anchovies coated in flour, fragrant and crispy. The fresh anchovies from the sea are washed, drained, then seasoned with a little salt, pepper, and a few grains of brown sugar to make the dish more flavorful. If you want to add more nutrients, you can crack an egg into the marinated anchovies mixture and stir well, then sprinkle with flour to absorb and fry.

With breaded mackerel, there is no need to cut it into pieces when frying. Just wait for the oil to be hot enough, then use chopsticks to scoop the breaded fish into the pan, continue to use chopsticks to stir gently so that the fish pieces become thinner and turn golden brown evenly. This dish is best eaten right after it is fried until hot and crispy.

I remember when I was a child, every time the smell of fried anchovies wafted up from my mother’s kitchen, no matter how picky I was, I would happily grab a bowl of hot rice and be right there in the kitchen. The fatty, fragrant, crispy fish had not yet reached my mouth when my tongue was already numb and my throat kept swallowing. Along with the fried anchovies, a bowl of anchovy soup with pineapple and tomatoes was indispensable for a refreshing summer day.

Leftover unprocessed anchovies can be placed in a basket and dried in the sun until they shrivel up, then make crispy dried anchovies with garlic for the kids to enjoy as a snack. Just wait for the oil to heat up, add a little chopped chili and garlic until golden brown, then add the batch of anchovies that have been dried in the sun and stir gently. The seasoning only needs a little fish sauce, sprinkle a little brown sugar to taste, then simmer over low heat for a few minutes so that the fish is crispy and absorbs the seasoning. Put the fish in a glass jar and store in the refrigerator for a snack, or eat it with hot rice the next day, guaranteed delicious!

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