Fried Blue Corn Mackerel Recipe

Prep fish

Pat the mackerel fillets dry with paper towels. If fillets are thick, score the skin lightly in two places to prevent curling. Season both sides lightly with 0.5 tsp of the fine sea salt and 0.25 tsp black pepper. Let rest 10 minutes at room temperature.

Make batter / wet mix

In a shallow bowl whisk together the egg and milk until combined. This will be the wet dip for the fish.

Make dry mix

In a separate shallow dish mix the blue cornmeal, all-purpose flour, remaining 0.5 tsp salt, remaining 0.25 tsp black pepper, and smoked paprika until evenly blended.

Coat fish

Working one fillet at a time, dip into the egg-milk mixture, letting excess drip off, then press both sides into the blue cornmeal mixture so the fillet is evenly coated. Place on a wire rack and let the coating set for 5 minutes.

Fry

In a wide skillet or sauté pan, add the neutral oil and heat over medium-high until it reaches 350°F (175°C) or a small piece of coating sizzles immediately. Fry the fillets in a single layer (do not overcrowd), about 2.5–3.5 minutes per side depending on thickness, until golden and crisp and the internal temperature reaches 140–145°F (60–63°C). Transfer to a paper-towel-lined tray and lightly sprinkle with coarse sea salt while hot.

Make quick fermented peach relish: In a bowl combine the diced peaches and 1 tsp kosher salt. Mash gently with the back of a spoon to release juices and let sit at room temperature for 20–30 minutes to macerate and begin short fermentation. After maceration, add the apple cider vinegar, minced reaper chile (start with a very small amount and taste; adjust to heat tolerance), minced shallot, lime juice, caster sugar, chopped cilantro, and black pepper. Stir well and taste; adjust acidity or sweetness as needed. Transfer to a small jar and refrigerate for at least 15 minutes to meld flavors before serving. (This is a quick ferment/relish, not a long ferment.)

Warm the dashi stock in a small saucepan over medium heat until just below simmer. Stir in the light soy sauce, mirin, rice vinegar, and sugar, taste and adjust balance—sauce should be savory with a bright, slightly sweet note. Remove from heat and stir in the julienned fresh ginger, sliced scallion, and toasted sesame oil. Let the sauce sit 5 minutes for flavors to meld, then strain or leave as-is depending on desired texture.

Arrange two fried mackerel fillets per plate. Spoon a shallow pool of warm dashi sauce onto each plate. Place a tablespoon or two of the fermented peach & reaper chile relish over or alongside each fillet so you get both hot-crisp fish and bright, tart relish in each bite. Garnish with microgreens or cilantro and a lemon wedge. Serve immediately so the coating stays crisp.

Optional: Provide extra coarse sea salt and additional lime or lemon on the side for guests to adjust seasoning.