Chef Matt Brusca of Alewife | Richmond, VA
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.
