Crispy Asian-Style Fried Mackerel Fillet

Name: Crispy Asian-Style Fried Mackerel Fillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 600 g Mackerel fillets (skin on); 2 tbsp Soy sauce (preferably low sodium); 1 tbsp Rice vinegar; 1 tbsp Sesame oil; 1 tsp Grated fresh ginger; 2 cloves Minced garlic; 1 tbsp Brown sugar or honey; 2 tbsp Cornstarch or all-purpose flour; 100 ml Vegetable oil (for frying); to taste n/a Salt; to taste n/a Freshly ground black pepper; 2 tbsp Chopped spring onions (for garnish)

Home Page / Delicious Fry Recipes / How to Fry Mackerel: A Simple Cooking Guide

easy

20 min

Nutritional value per serving

Calories260kcal

Carbs5gram

Fat15gram

Protein25gram

Ingredients

Quantity

Mackerel fillets (skin on)600 g
Soy sauce (preferably low sodium)2 tbsp
Rice vinegar1 tbsp
Sesame oil1 tbsp
Grated fresh ginger1 tsp
Minced garlic2 cloves
Brown sugar or honey1 tbsp
Cornstarch or all-purpose flour2 tbsp
Vegetable oil (for frying)100 ml
Saltto taste n/a
Freshly ground black pepperto taste n/a
Chopped spring onions (for garnish)2 tbsp

This Asian-style fried mackerel fillet recipe offers a perfect balance of crispy skin and tender, flavorful fish inside. The marinade infuses the fillets with savory, slightly sweet Asian flavors enhanced by garlic, ginger, and soy sauce. It is ideal for home cooks seeking a quick, healthy, and tasty seafood dish. The ingredients cost approximately $8.00, €7.50, £6.50, and ₹600, and yield about 4 servings. Each serving contains roughly 260 kcal. This recipe suits a pescatarian diet and is of easy to medium complexity, requiring a total of 30 minutes (10 minutes preparation and 20 minutes cooking).

Preparation instructions

Prepare the marinade

1In a bowl, combine soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and brown sugar/honey. Stir well until sugar dissolves. This marinade imparts iconic Asian flavors to the fish.

Marinate the mackerel fillets

2Place the mackerel fillets in a shallow dish and pour over the marinade. Turn fillets to coat evenly. Cover and refrigerate for 10 minutes to allow flavors to penetrate. Avoid marinating more than 30 minutes to prevent fish from breaking down.

Pat fillets dry and coat with cornstarch

3Remove fillets from marinade and pat them dry gently with paper towels. Lightly season with salt and pepper. Sprinkle cornstarch or flour evenly on both sides. This helps achieve crispy skin when frying.

Heat oil in a frying pan

4Heat vegetable oil over medium-high heat in a non-stick or cast-iron skillet. To test if oil is hot enough, sprinkle a pinch of cornstarch; it should sizzle immediately.

Fry fillets skin-side down

5Carefully place fillets skin-side down in the hot oil. Fry for about 4-5 minutes without moving them to allow skin to crisp up. The skin should turn golden brown and crispy.

Flip and cook the other side

6Gently flip fillets using a spatula and fry the other side for 3-4 minutes until fully cooked. Mackerel is done when flesh turns opaque and flakes easily with a fork; internal temperature should reach 63°C (145°F).

Drain and garnish

7Transfer fillets to a plate lined with paper towels to remove excess oil. Garnish with chopped spring onions before serving. Enjoy hot with steamed rice or salad.

Cooking Tips

-Always handle raw fish with clean hands and utensils to avoid cross-contamination.

-Ensure the fillets are dry before coating with cornstarch for the best crispy texture.

-If you don’t have sesame oil, you can use a neutral oil but add a few drops of toasted sesame seeds for aroma.

-Use a food thermometer to check the fish’s internal temperature to guarantee it’s safely cooked.

-Leftovers can be refrigerated for up to 2 days and gently reheated in a pan to retain crispiness.

Equipment Needed

Mixing bowl
Measuring spoons
Frying pan or skillet
Spatula
Paper towels
Food thermometer (recommended)

Grocery Shopping List

[ ] Mackerel fillets (about 600g) - ~$6.00: Choose fresh, firm flesh with a mild sea smell. Avoid fillets with discoloration or strong odor.
[ ] Soy sauce (low sodium recommended) - ~$1.50: Select a good quality soy sauce for rich flavor.
[ ] Rice vinegar - ~$1.00: Look for pure rice vinegar without added color for authentic flavor.
[ ] Sesame oil - ~$2.00 for small bottle: Opt for toasted sesame oil for nutty aroma.
[ ] Fresh ginger - ~$0.50: Pick firm ginger with smooth skin.
[ ] Garlic (1-2 bulbs) - ~$0.50: Choose bulbs that are firm and plump.
[ ] Brown sugar or honey - ~$1.00: Use brown sugar for caramelized sweetness or honey for floral notes.
[ ] Cornstarch or all-purpose flour - ~$1.00: Cornstarch yields crispier texture.
[ ] Vegetable oil (e.g., canola or sunflower) - ~$3.00 per bottle: Use a neutral oil with a high smoke point for frying.

Total approximate cost: $8.00

FAQ

Can I use frozen mackerel fillets for this recipe?

Yes, you can use frozen mackerel fillets. Just make sure to thaw them completely in the refrigerator and pat them dry well to avoid excess moisture before marinating and frying.

How do I know when the mackerel is fully cooked?

The mackerel is fully cooked when the flesh turns opaque, flakes easily with a fork, and reaches an internal temperature of 63°C (145°F) using a food thermometer.