Crispy Whole Fried Mackerel - Golden & Delicious
Nutritional value per serving
Calories300kcal
Carbs3gram
Fat20gram
Protein25gram
Ingredients
- Whole mackerel, cleaned and gutted (look for bright eyes and firm flesh)2 pieces
- All-purpose flour (for light coating)4 tbsp
- Salt (preferably sea salt)1 tsp
- Ground black pepper (freshly ground if possible)0.5 tsp
- Vegetable oil (for frying, such as sunflower or canola)200 ml
- Lemon wedges (to serve fresh)4 pieces
This recipe shows you how to fry whole mackerel to a crispy golden perfection with a tender, flavorful inside. It’s a simple, straightforward dish perfect for beginner cooks looking to enjoy fresh fish with minimal fuss. The ingredients cost around $8 USD (€7, £6, ₹640) total, making it an affordable and healthy meal option. Each serving provides approximately 300 kcal. This recipe suits pescatarian diets, is easy to follow, and takes just 25 minutes from start to finish.
Preparation instructions
Prepare the Mackerel
1Rinse the whole mackerel under cold running water and pat dry thoroughly with paper towels to ensure the skin crisps well when frying. Rub salt and pepper inside and outside of the fish. This seasoning helps enhance flavor.
Coat the Fish
2Spread the flour evenly on a large plate. Lightly dredge each mackerel in the flour, shaking off any excess. A light coating aids in crisping the skin without becoming soggy.
Heat the Oil
3Pour the vegetable oil into a large frying pan so it covers about 1 cm of the base. Heat over medium-high heat until hot but not smoking (about 180°C). Test by dropping a pinch of flour - it should sizzle immediately.
Fry the Mackerel
4Carefully place the mackerel into the hot oil. Fry for 4-5 minutes on each side, gently turning once, until the skin is golden and crispy. Avoid overcrowding the pan to maintain oil temperature and ensure even cooking.
Check Doneness and Serve
5The internal temperature of the thickest part of the fish should reach 63°C (145°F) for safe consumption. Flesh should be opaque and flake easily with a fork. Remove from oil and place on paper towels to drain excess oil. Serve hot with fresh lemon wedges.
Cooking Tips
-Use fresh mackerel with bright eyes and firm, shiny skin for best flavor and texture.
-Patting the fish dry removes moisture that prevents crisping, so don’t skip this step.
-Avoid moving the fish too often while frying, this ensures even browning and prevents skin from tearing.
-If you don’t have a cooking thermometer, check doneness by seeing that the flesh flakes easily and the inside is not translucent.
-For extra flavor, stuff the cavity with herbs like thyme or parsley before frying.
Equipment Needed
- Large frying pan or skillet
- Tongs or fish spatula
- Cooking thermometer (recommended for food safety)
- Paper towels
- Plate for flour coating
Shopping List
- [ ] Whole mackerel (fresh, 2 pieces) - Approximately $6.00. Choose fish with bright eyes and firm flesh.
- [ ] All-purpose flour (small amount) - Approximately $0.50. Any regular flour will work.
- [ ] Salt (sea salt preferred) - Approximately $0.20.
- [ ] Black pepper (ground) - Approximately $0.30.
- [ ] Vegetable oil (sunflower or canola) - Approximately $1.00. Choose a neutral oil with a high smoke point.
- [ ] Lemon (1-2 for wedges) - Approximately $0.50. Select firm, bright lemons.
Total estimated cost: $8.50
FAQ
How do I know when the mackerel is fully cooked?
The internal temperature should reach 63°C (145°F). Additionally, the flesh becomes opaque and flakes easily with a fork.
Can I use frozen mackerel for this recipe?
Yes, but thaw it completely in the refrigerator and pat dry thoroughly before frying to ensure the skin crisps properly.
What if I don’t have a thermometer?
Cook the fish for about 4-5 minutes per side on medium-high heat and check if the flesh flakes easily and is opaque inside.
How can I avoid the fish sticking to the pan?
Make sure the pan and oil are hot before adding the fish. Also, pat the fish dry to remove excess moisture.