Buffalo Mackerel Tails

Chef Matt Brusca of Alewife | Richmond, VA

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Adapted by StarChefs  |  December 2025  |  Photo: Will Blunt

INGREDIENTS

Mackerel Tails:
4 Spanish mackerel tails, cut into drumsticks
2 cups buttermilk

Buffalo Sauce:
¼ pound unsalted butter
2 cups hot sauce
Worcestershire sauce

Relish:
1 tablespoon chopped dill pickles
1 tablespoon chopped pickled celery
1 tablespoon chopped pickled shallots

Dredge:
1 cup masa harina
1 cup cornstarch
1 cup rice flour

To Assemble and Serve:
Oil for frying
Micro dill

METHOD

For the Mackerel Tails:
In a resealable bag, combine fish and buttermilk. Seal and refrigerate.

For the Buffalo Sauce:
In a small saucepan over medium-high heat, combine hot sauce and butter. Season with Worcestershire sauce. Bring mixture to a simmer. Cook 5 minutes, stirring occasionally, or until mixture is fully emulsified. Reduce heat and keep warm.

For the Relish:
In a small mixing bowl, combine all ingredients. Set aside.

For the Dredge:
In a shallow container, combine masa harina, cornstarch, and rice flour. Set aside.

To Assemble and Serve:
In a fryer, heat oil to 350°F. Coat Mackerel Tails in Dredge. Fry until golden brown and crispy. Transfer to a mixing bowl and coat with Buffalo Sauce. Arrange on a serving plate. Garnish with Relish and dill.

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