Quick & Easy Crispy Whole Fried Mackerel
Nutritional value per serving
Calories320kcal
Carbs0gram
Fat20gram
Protein25gram
Ingredients
- Whole mackerel (cleaned, gutted, scaled) - fresh if possible2 pieces
- All-purpose flour (for light coating)50 g
- Salt1 tsp
- Black pepper0.5 tsp
- Lemon juice (fresh)1 tbsp
- Vegetable oil (for frying, sunflower or canola)100 ml
- Optional: Paprika or chili powder (for seasoning)0.5 tsp
This quick and easy recipe guides you through frying whole mackerel to a crispy and flavorful finish. Mackerel is a nutritious oily fish packed with omega-3 fatty acids. This recipe uses common ingredients and standard kitchen tools, perfect for home cooks of all skill levels. The frying process takes just about 10 minutes, yielding a deliciously crunchy skin with tender, properly cooked flesh inside. The total cost of ingredients is approximately $7 / €6 / £5 / ₹560, with about 320 calories per serving. This dish is suitable for pescatarian diets and is straightforward to prepare, requiring about 10 minutes of prep and 10 minutes of cooking time, rated as easy.
Preparation instructions
Prepare the Mackerel
1Rinse the mackerel under cold running water and pat dry thoroughly with paper towels. Make sure the cavity is clean and all scales are removed. This helps ensure even cooking and crispy skin. This should take about 5 minutes.
Season the Fish
2Rub the mackerel inside and out with salt, black pepper, and optional paprika or chili powder to your taste. Then squeeze lemon juice over the fish for extra flavor. Let it rest for 5 minutes for the seasoning to penetrate.
Coat the Mackerel Lightly in Flour
3Place the flour on a flat plate. Lightly coat the fish with flour on all sides, shaking off excess. This step gives the fish a beautiful crispy crust when fried.
Heat the Oil
4Pour vegetable oil into a large frying pan to cover the bottom about 5 mm deep. Heat over medium-high until shimmering but not smoking (approximately 180°C if you have a thermometer). This usually takes around 3 minutes.
Fry the Mackerel
5Carefully place the fish in the hot oil. Fry for about 4-5 minutes on each side. Avoid moving the fish too soon so a nice crust can form. Use a fish spatula or tongs to gently flip. The fish is done when the skin is crispy and golden brown.
Check Internal Temperature and Rest
6The internal temperature of cooked mackerel should reach at least 63°C (145°F) to ensure it is safe to eat. A food thermometer inserted into the thickest part will confirm this. Once done, transfer fish to a paper-towel-lined plate briefly to drain excess oil and rest for 2 minutes.
Cooking Tips
-Ensure your mackerel is fresh with bright eyes and shiny skin for the best flavor and texture.
-Always handle raw fish with clean hands and utensils to avoid cross-contamination. Wash surfaces thoroughly after preparation.
-If you don’t have a food thermometer, check that the flesh is opaque and flakes easily with a fork.
-Serve immediately for the crispiest texture. Pair with lemon wedges or tartar sauce.
-You can substitute mackerel with other whole oily fish like sardines or trout using the same method.
Equipment Needed
- Large frying pan or skillet
- Fish spatula or regular spatula
- Plate and paper towels
- Food thermometer (optional but recommended)
- Tongs or fork for flipping
- Measuring spoons and cups
- Plate for flour coating
Shopping List
- [ ] 2 whole fresh mackerel (~$5) - Choose fish with clear eyes and moist skin for freshness.
- [ ] All-purpose flour (~$0.50 for 50g) - Use regular flour; no special type required.
- [ ] Salt (~$0.10 for 1 tsp) - Sea salt or table salt both work.
- [ ] Black pepper (~$0.10 for 0.5 tsp) - Freshly ground if possible.
- [ ] 1 lemon (~$0.75) - Choose firm, heavy lemons for juiciness.
- [ ] Vegetable oil (~$0.50 for 100ml) - Use an oil with a high smoke point like sunflower or canola.
Total approximate cost: $7.00
FAQ
Can I fry mackerel without flour?
Yes, but coating with flour helps achieve a crispy skin. Without it, the fish may stick to the pan and be less crispy.
How do I know when mackerel is fully cooked?
The flesh should be opaque and flake easily when pressed with a fork. Using a food thermometer, the internal temperature should reach 63°C (145°F).
Can I use frozen mackerel?
Yes, but make sure to fully thaw and pat dry the fish before cooking to prevent excess moisture and splattering.
What oil is best for frying mackerel?
Vegetable oils with high smoke points like sunflower, canola, or peanut oil work best to avoid burning and provide a crispy crust.