Pan Fried Mackerel Dinner
Pan Fried Mackerel Dinner
Ingredients
- 2 mackerel, whole, cleaned and gutted
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup all-purpose flour, for dredging
- 2 tablespoons cooking oil, such as vegetable or canola
- 1 tablespoon butter
- 3 garlic, cloves, thinly sliced
- 1 lime, cut into wedges, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
For Serving
- 1/4 cup soy sauce, for dipping
- 2 tablespoons sriracha, for dipping
Instructions
- 1
Rinse the cleaned and gutted mackerel under cold water and pat dry thoroughly with paper towels. Using a sharp knife, make 2-3 shallow diagonal scores on both sides of each fish. This helps with even cooking and allows the seasoning to penetrate.
⏱️ 5 min
- 2
Generously season both sides of the prepared mackerel with salt and freshly ground black pepper, ensuring the seasoning gets into the scored cuts.
⏱️ 2 min
- 3
Place the all-purpose flour in a shallow dish. Lightly dredge each seasoned mackerel in the flour, shaking off any excess. Ensure the fish is evenly coated on all sides.
⏱️ 3 min
- 4
Heat a large skillet or frying pan over medium-high heat. Add the cooking oil and butter to the pan. Once the butter has melted and the oil is shimmering, carefully place the floured mackerel into the hot pan. Scatter the sliced garlic cloves around the fish in the pan.
⏱️ 2 min
- 5
Cook the mackerel for 3 to 4 minutes per side, or until the skin is golden brown and crispy. Carefully flip the fish and continue cooking on the second side until it is thoroughly cooked through and flakes easily with a fork. The garlic should be fragrant and lightly browned.
⏱️ 8 min
- 6
Remove the cooked mackerel from the pan and transfer it to a serving plate. Garnish immediately with fresh lime wedges and chopped fresh parsley. Serve hot with small bowls of soy sauce and sriracha for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pan Fried Mackerel Dinner
- 2 mackerel, whole, cleaned and gutted
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup all-purpose flour, for dredging
- 2 tablespoons cooking oil, such as vegetable or canola
- 1 tablespoon butter
- 3 garlic, cloves, thinly sliced
- 1 lime, cut into wedges, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
For Serving
- 1/4 cup soy sauce, for dipping
- 2 tablespoons sriracha, for dipping
Instructions
- 1
Rinse the cleaned and gutted mackerel under cold water and pat dry thoroughly with paper towels. Using a sharp knife, make 2-3 shallow diagonal scores on both sides of each fish. This helps with even cooking and allows the seasoning to penetrate.
⏱️ 5 min - 2
Generously season both sides of the prepared mackerel with salt and freshly ground black pepper, ensuring the seasoning gets into the scored cuts.
⏱️ 2 min - 3
Place the all-purpose flour in a shallow dish. Lightly dredge each seasoned mackerel in the flour, shaking off any excess. Ensure the fish is evenly coated on all sides.
⏱️ 3 min - 4
Heat a large skillet or frying pan over medium-high heat. Add the cooking oil and butter to the pan. Once the butter has melted and the oil is shimmering, carefully place the floured mackerel into the hot pan. Scatter the sliced garlic cloves around the fish in the pan.
⏱️ 2 min - 5
Cook the mackerel for 3 to 4 minutes per side, or until the skin is golden brown and crispy. Carefully flip the fish and continue cooking on the second side until it is thoroughly cooked through and flakes easily with a fork. The garlic should be fragrant and lightly browned.
⏱️ 8 min - 6
Remove the cooked mackerel from the pan and transfer it to a serving plate. Garnish immediately with fresh lime wedges and chopped fresh parsley. Serve hot with small bowls of soy sauce and sriracha for dipping.
⏱️ 2 min