Fried mackerel is a delicious dish. However, for some reason this fish is not very popular. Therefore, we correct such an oversight, and prepare the most tender mackerel with a ruddy crust.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Usually sea fish are fried: hake, shark, perch, flounder. And meanwhile, with a minimum of effort, you can deliciously fry mackerel, which, in terms of taste, will give odds to any other sea or river fish. Mackerel is a fairly fatty fish, while very useful. It should be added to your diet if you want to boost your immune system or improve your health. It is inexpensive and tasty.
Frying is a thermal process of processing products in hot oil (possibly without it) until a specific golden brown crust forms on the product. Oils are usually poured when frying 5-10% of the total mass of the main product. However, there is one "but" during frying. Fish gives off a large amount of fat, and when heated, it has a very specific smell. This is the main reason why they do not like to fry mackerel. However, you can eliminate the smell in a simple way - pickle the mackerel for at least half an hour or an hour.
- Caloric content per 100 g - 263 kcal.
- Servings - 4
- Cooking time - 15 minutes for preparatory work, 1 hour for marinating, 20 minutes for frying
Ingredients:
- Mackerel - 2 pcs.
- Lemon - 1 pc.
- Soy sauce - 3 tablespoons
- Mayonnaise - 3 tablespoons
- Salt - 2/3 tsp or to taste
- Ground black pepper - 1/4 tsp or to taste
- Refined vegetable oil - for frying
Pan fried mackerel
1. Wash the lemon, cut it in half and squeeze out the juice.
2. Pour mayonnaise, soy sauce, lemon juice, salt and pepper into a deep bowl. Stir the food well to distribute it evenly.
3. Wash the mackerel, cut off unnecessary parts (head, fins and tail). Open the belly and remove the giblets. Divide in half lengthways, pull out the vertebra and remove all bones. Then wash the fillets and dry with a paper towel. If the fish is frozen, then defrost it beforehand. To make this process faster, place it in a bag and immerse it in water.
4. Spread the prepared sauce on all sides of the fish and place in any container.
5. Wrap it with cling film and leave to marinate for 1 hour. If you keep it for a longer time, then put the fish in the refrigerator. But in order for the meat to become tender and there were no unpleasant odors during frying, it must spend at least 30 minutes in the marinade.
6. Place the pan on the stove and add oil. Heat it well so that it starts to smoke. Place the mackerel fillets in a skillet, simmer the heat and fry for about 10 minutes. because of it, the fish will acquire an unpleasant aroma. You can use butter for frying, then the mackerel will become softer.
7. Then turn the fish over and cook until golden and crispy.
8. Put the prepared mackerel on a dish and serve hot.
See also a video recipe on how to cook delicious fried mackerel.
