Crispy Lemon Fried Mackerel Fillet
Nutritional value per serving
Calories350kcal
Carbs1gram
Fat22gram
Protein30gram
Ingredients
- Fresh mackerel fillets (skin-on)2 pieces
- Lemon juice, freshly squeezed1 tbsp
- Plain flour3 tbsp
- Saltto taste n/a
- Black pepper, freshly groundto taste n/a
- Olive oil or vegetable oil for frying3 tbsp
- Fresh lemon slices for garnish4 pieces
This crispy lemon fried mackerel fillet recipe is perfect for those who want a quick, delicious meal with minimal fuss. Mackerel is a nutritious oily fish rich in omega-3 fatty acids, and frying it with lemon enhances its flavor while keeping it succulent. The entire dish can be prepared in about 25 minutes, making it ideal for weeknight dinners. The total cost of ingredients is approximately $8 USD (about €7, £6, ₹650). Each serving contains approximately 350 kcal, making it a healthy option for most diets, especially pescatarian and low-carb diets. The recipe is easy in complexity and uses common kitchen tools. The recipe focuses on safe handling and cooking of fish, ensuring the internal temperature reaches 63°C (145°F) for safe consumption.
Preparation instructions
Prepare the mackerel fillets
1Rinse the mackerel fillets under cold water and pat dry thoroughly with paper towels. This step removes excess moisture for better crispiness. Then sprinkle both sides with salt and pepper to taste. Let it sit for 5 minutes while you prepare the other ingredients.
Coat the fillets with flour
2Lightly dust both sides of each fillet with plain flour, shaking off any excess. This helps create a crispy crust when frying.
Heat the oil
3In a large non-stick frying pan, heat 3 tablespoons of oil over medium heat until hot but not smoking, about 2-3 minutes.
Fry the mackerel fillets
4Place the mackerel fillets skin-side down carefully into the pan. Fry for about 4 minutes without moving them to allow the skin to become crispy and golden brown.
Flip and continue frying
5Gently turn the fillets over using a spatula and fry for another 3 minutes on the flesh side. Check that the internal temperature of the thickest part of the fillet is at least 63°C (145°F) using a food thermometer to ensure it is safe to eat.
Add lemon juice and serve
6Remove the fillets from the pan and place on a serving dish. Drizzle freshly squeezed lemon juice over the fillets and garnish with lemon slices. Serve immediately for best taste and texture.
Cooking Tips
-Use fresh mackerel fillets with skin on for the best flavor and crispy texture.
-Ensure the oil is hot enough before frying to prevent the fish from sticking and to get a crispy crust.
-Avoid overcrowding the pan to maintain steady heat and even cooking.
-Use a food thermometer to check the internal temperature reaches 63°C (145°F) to guarantee the fish is fully cooked and safe to eat.
-Serve with a simple salad or steamed vegetables for a balanced meal.
Equipment
- Non-stick frying pan
- Spatula
- Food thermometer (recommended for safety)
- Kitchen paper towels
- Citrus juicer or reamer
- Plate for serving
Shopping List
- [ ] Fresh mackerel fillets (2 pieces) - Look for fillets with bright, moist flesh and shiny skin.
- [ ] Lemons (1-2 for juice and garnish) - Choose firm, heavy lemons with vibrant yellow color.
- [ ] Plain flour (3 tablespoons) - Any all-purpose flour works well.
- [ ] Olive or vegetable oil (at least 3 tablespoons) - Choose a neutral oil with a high smoke point.
- [ ] Salt and black pepper - Freshly ground pepper provides better aroma and flavor.
Approximate total cost: $8 / €7 / £6 / ₹650
FAQ
How do I know when the mackerel fillets are fully cooked?
The mackerel fillets are fully cooked when the internal temperature reaches 63°C (145°F). The flesh should be opaque and flake easily when tested with a fork.
Can I use frozen mackerel fillets for this recipe?
Yes, you can use frozen fillets. Thaw them completely in the refrigerator before cooking and pat dry with paper towels to remove excess moisture.
What if I don’t have a food thermometer?
If you don’t have a thermometer, cook the fillets until the flesh is opaque and flakes easily with a fork. Typically, frying for 4 minutes on one side and 3 minutes on the other at medium heat is sufficient.
Can I use other oils for frying?
Yes, vegetable, sunflower, or canola oil are good options as they have a high smoke point and neutral flavor.
How can I avoid the fish sticking to the pan?
Make sure your pan is well heated and use enough oil. Also, avoid moving the fillets too soon; let them cook undisturbed until they release easily from the pan.