Fried mackerel in batter

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

Crispy fried mackerel and mackerel soup with pineapple and tomato

Anchovies are often caught along the central coast. Anchovies season usually begins at the end of February and lasts until the end of the 9th lunar month. For coastal people, 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".

Anchovies are a healthy food for the elderly, people recovering from illness, women after giving birth... and especially children. When I was little, my mother always told me "eat a lot of anchovies to be smart and tall". My mother said that if you eat whole anchovies, they are very rich in calcium, which helps to strengthen bones and teeth. Vitamins A, E, Omega 3 and many minerals in anchovies 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 anchovies coated in flour and fried until 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 for a light taste. If you want to add more nutrients, you can crack an egg into the marinated anchovies mixture and mix it 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 my mother's kitchen smelled of fried anchovies, no matter how picky I was, I would happily hold a bowl of hot rice in my hand 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 was constantly 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 are shriveled, then made into 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 sun-dried anchovies and stir gently. The seasoning only needs a little fish sauce, sprinkle a little brown sugar to taste and simmer 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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