Crispy Pan-Fried Whole Mackerel with Rich Homemade Gravy
Nutritional value per serving
Calories350kcal
Carbs10gram
Fat20gram
Protein30gram
Ingredients
- Fresh whole mackerel (cleaned and gutted)4 pieces
- All-purpose flour (for dredging)4 tbsp
- Salt (to taste)to taste n/a
- Freshly ground black pepperto taste n/a
- Vegetable oil (for frying)4 tbsp
- Butter2 tbsp
- Onion (finely chopped)1 medium
- Garlic cloves (minced)2 pieces
- All-purpose flour (for gravy thickening)2 tbsp
- Chicken or vegetable broth250 ml
- Milk or cream100 ml
- Fresh parsley (chopped, for garnish)1 tbsp
- Lemon wedges (for serving)4 pieces
This recipe shows you how to fry whole mackerel to perfection with a crispy skin and juicy interior, served alongside a rich, homemade gravy. The dish is straightforward, beginner-friendly, and made with common ingredients found in most supermarkets. The total cost of ingredients is approximately $10 (8.5€ / £7.5 / ₹800) for four servings. Each serving contains about 350 kcal, making it a balanced option suitable for pescatarian diets. The recipe is of easy difficulty and takes about 30 minutes from start to finish, including preparation and cooking. The gravy adds a comforting touch, perfect for a family meal or a cozy dinner.
Preparation instructions
Prepare the mackerel
1Rinse the whole mackerel under cold running water and pat dry with paper towels. Season both sides and inside cavity with salt and freshly ground black pepper.
Dredge the mackerel
2Lightly coat each mackerel in all-purpose flour, shaking off excess. This helps to achieve a crispy exterior when frying.
Heat the frying pan
3Heat 2 tablespoons vegetable oil in a large frying pan over medium heat until shimmering, about 2 minutes.
Fry the mackerel
4Place the mackerel carefully in the hot pan. Fry for about 4-5 minutes on each side, turning gently to avoid breaking the skin. The skin should be golden and crispy, and the fish should reach an internal temperature of 63°C (145°F) to be safely cooked. Use a meat thermometer to check the thickest part near the head.
Rest the fish
5Remove mackerel from the pan and place on a plate. Cover loosely with foil and keep warm. This resting helps juices redistribute for moist flesh.
Prepare the gravy base
6In the same pan, add butter and melt over medium heat. Add the chopped onion and sauté until soft and translucent, about 3 minutes. Add minced garlic and cook for 1 more minute, stirring.
Make the gravy roux
7Sprinkle 2 tablespoons flour into the pan and stir continuously for 1-2 minutes to cook the flour and form a roux. This will thicken the gravy and prevent it from tasting raw.
Add broth and milk
8Slowly pour in the chicken or vegetable broth while stirring to avoid lumps. Then add the milk or cream. Continue stirring and bring to a gentle simmer until gravy thickens, about 3-5 minutes. Adjust seasoning with salt and pepper.
Serve
9Place the fried mackerel on plates and pour the warm gravy over or alongside. Garnish with chopped fresh parsley and lemon wedges for squeezing over the fish. Enjoy immediately.
Cooking Tips
-Make sure the mackerel is fresh for best flavor — look for shiny skin, firm flesh, and a fresh sea smell.
-Use a thermometer to check the fish’s internal temperature for safety — 63°C (145°F) is recommended by the FDA to ensure the fish is fully cooked.
-Avoid cross-contamination by washing your hands and utensils thoroughly after handling raw fish.
-If you want a gluten-free version, use gluten-free flour alternatives for dredging and gravy.
-You can substitute chicken broth with vegetable broth for a vegetarian-compatible gravy.
Equipment
- Large frying pan
- Tongs or spatula
- Meat thermometer
- Knife and chopping board
- Mixing spoon
- Measuring spoons and cups
Shopping List
- [ ] Fresh whole mackerel, 4 pieces (~$6) - Choose firm, shiny fish with clear eyes.
- [ ] All-purpose flour (~$0.50) - Can be replaced with gluten-free flour if needed.
- [ ] Salt and freshly ground black pepper (pantry staples)
- [ ] Vegetable oil (~$1) - Use a neutral oil suitable for frying.
- [ ] Butter (~$0.50) - Adds richness to the gravy.
- [ ] Onion, 1 medium (~$0.30) - Look for firm, dry skin onions.
- [ ] Garlic, 2 cloves (~$0.20) - Fresh cloves give the best flavor.
- [ ] Chicken or vegetable broth, 250 ml (~$1) - Homemade or store-bought.
- [ ] Milk or cream, 100 ml (~$0.50) - Cream will make a richer gravy.
- [ ] Fresh parsley (~$0.50) - For garnish.
- [ ] Lemon, 1 (~$0.50) - For serving and brightness.
Total approximate cost: $10
FAQ
Can I use frozen mackerel for this recipe?
Yes, you can use frozen mackerel. Make sure to thaw it completely in the refrigerator before cooking, and pat dry thoroughly to get a crispy skin.
How do I know when the mackerel is fully cooked?
The fish should reach an internal temperature of 63°C (145°F). The flesh should be opaque and flake easily with a fork.
Can I make the gravy without cream?
Yes, you can substitute cream with more broth or milk for a lighter gravy or use a non-dairy milk alternative.
What can I serve with this fried mackerel and gravy?
It pairs well with boiled potatoes, steamed vegetables, or a fresh green salad.
How do I avoid the fish sticking to the pan?
Make sure your pan is hot before adding the fish and use enough oil. Also, avoid moving the fish too much while frying until it naturally releases from the pan.