Crispy Fried Mackerel With Trio Of Beetroot

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs add fiber and nutrients.

mackerel

🥗Healthier: sardines

💰Cheaper: herring

Sardines are lower in mercury, while herring is often less expensive.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier but canola oil is more affordable.

flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is gluten-free but more expensive.

Cook beetroot by roasting until soft; set aside.

Blend roasted beetroot with Irish yogurt, garlic clove, lemon juice, and maple syrup until smooth.

Peel fresh horseradish and add to the beetroot mixture, adjusting to taste with pepper.

Slice baby beetroot in half and sauté in vegetable oil for 2-3 minutes to heat through; season with salt.

Season the skin side of the mackerel with salt and pepper.

Heat a skillet until hot, then place the mackerel skin-side down; fry until golden, about 2 minutes.

Flip the mackerel to cook the flesh side for another 30 seconds to 1 minute until cooked through.

Plate the dish by placing the Tatsuki beetroot mixture, sautéed baby beetroot, and fried mackerel together; garnish with pea shoots.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens