Crispy Garlic Fried Whole Mackerel
Nutritional value per serving
Calories350kcal
Carbs5gram
Fat22gram
Protein25gram
Ingredients
- Whole fresh mackerel, gutted and cleaned (choose firm body and bright eyes)2 pieces
- Garlic cloves, thinly sliced (choose firm, unblemished cloves)4 pieces
- All-purpose flour (for dredging)3 tbsp
- Salt1 tsp
- Black pepper, freshly ground0.5 tsp
- Vegetable oil (for frying)100 ml
- Lemon wedges (for serving)2 pieces
This crispy garlic fried whole mackerel recipe gives you a simple way to prepare a delicious and nutritious fish dish at home. Mackerel is packed with omega-3 fatty acids and frying it whole ensures juicy, tender meat inside with a crispy skin outside. Garlic brings wonderful aroma and flavor. The total cost of ingredients is approximately $10 (8.5€ / 7.5£ / 820₹). This dish has about 350 calories per serving, is suitable for a pescatarian diet, and moderate complexity. Total cooking plus prep time is around 30 minutes. Food safety is a priority: cook fish to an internal temperature of 63°C (145°F), and handle properly to avoid cross-contamination.
Preparation instructions
Prepare the mackerel
1Rinse the whole mackerel under cold running water to clean thoroughly. Pat dry with paper towels inside and out. This will help get a crispy skin when frying.
Season and flour the fish
2Season the inside and outside of the mackerel with salt and freshly ground black pepper. Lightly dredge the mackerel in all-purpose flour, shaking off any excess. This helps form a crispy crust.
Heat the oil
3Add vegetable oil to a large skillet over medium heat and heat it until shimmering but not smoking, about 3-4 minutes. This temperature ensures crispy frying without burning the oil.
Fry the mackerel with garlic
4Add the sliced garlic to the oil and fry for about 1 minute until fragrant and golden, then push them to the side to avoid burning. Carefully place the mackerel in the pan skin-side down. Fry for about 5-6 minutes on the first side, turning once carefully to fry the other side for another 4-5 minutes until the skin is golden and crispy.
Check for doneness and internal temperature
5Use a food thermometer to check the thickest part of the fish. The internal temperature should reach 63°C (145°F) to ensure safe consumption. The flesh should be opaque and easily flake with a fork.
Serve immediately
6Remove the fried mackerel from the pan and drain on paper towels if needed. Serve hot with lemon wedges to squeeze on top.
Cooking Tips
-Choose fresh mackerel from a trusted fishmonger to ensure quality and freshness.
-Patting the fish completely dry before dredging helps achieve crispier skin.
-Avoid overcrowding the pan as it lowers the oil temperature and results in soggy skin.
-Use a slotted spatula to turn the mackerel gently to avoid breaking the delicate skin.
-Always use a food thermometer to check temperature for safe cooking.
Equipment needed
- Large frying pan or skillet
- Tongs or slotted spatula
- Paper towels
- Cutting board
- Knife
- Food thermometer
- Plate for serving
Shopping List
- [ ] Whole fresh mackerel - approximately $5 for 2 pieces (choose fish with clear, bright eyes and firm flesh)
- [ ] Garlic cloves - $0.50 (choose firm, unblemished cloves)
- [ ] All-purpose flour - $0.20 (any common brand)
- [ ] Vegetable oil - $1.50 (for frying, can use sunflower or canola oil as substitute)
- [ ] Lemon - $0.80 (pick firm lemons with vibrant yellow skin)
- [ ] Salt and pepper - pantry staples
Total approximate cost: $7.95
FAQ
Can I use frozen mackerel for this recipe?
Yes, you can use frozen mackerel, but make sure to thaw it completely in the refrigerator and pat dry thoroughly before frying to get crisp skin.
What if I don't have a food thermometer?
If you don't have a thermometer, cook the mackerel for about 5-6 minutes on each side until the flesh is opaque and flakes easily with a fork.
Can I use another type of fish?
You can substitute with similar-sized whole fish like sardines or trout, adjusting frying times accordingly.
How do I avoid burning the garlic?
Add garlic slices to the oil and fry briefly on medium heat, then push them aside before adding the fish to prevent burning.
Is it okay to eat fish with crispy skin?
Yes! Crispy skin adds wonderful texture and flavor to fried fish and is perfectly safe to eat when cooked properly.