Calories: Not specified
Cooking time: Not indicated
Be sure every weekend for my family, I arrange the so-called fish days. For lunch, my husband cooks his signature dish (I don’t argue with him and don’t take away the “work”, since a real fish soup requires male hands!), And for dinner I cook fried fish or in the oven with a side dish suitable for each specific fish. Naturally, we most often give preference to such marine fish species as herring, cod, salmon, sturgeon, dorado, mackerel and others. A distinctive feature of marine fish species is their high content of unsaturated fatty acids, which are called “good” fats among the population, which are vital for people with pathologies of the cardiovascular system, with a weakened immune system, and also help to improve brain activity, strengthen the nervous system. Among the entire list of useful fish, mackerel is the most affordable. In addition, it has a good rich taste, mackerel can be cooked without the addition of spices and other flavor enhancers. It will be delicious in any form! I also advise you to cook delicious fried mackerel at home, your family will surely appreciate it!
Ingredients:
- ½ mackerel carcass,
- 1-2 pinches of ordinary rock salt,
- 2 slices of lemon,
- 25-30 milliliters of refined vegetable oil,
- 20 grams of flour.
Recipe with photo step by step:
If you purchased a frozen fish in a store or market, but already cleaned of the insides of a fish, without a head and tail, then simply rinse the mackerel under running cold water. If the fish is whole, then cut off its head and tail, carefully gut the insides and remove the black film to avoid possible bitterness of the final product, rinse. 
Cut half of the mackerel carcass into the portions you need and transfer to a deep dish. 
Then salt the fish, pour it with a little freshly squeezed lemon juice and roll each piece in flour. 
Pour refined oil into the pan, heat well. Put the chopped half of the mackerel in the pan and fry on both sides. Be careful when turning the pieces of fish, due to the fact that the flesh of the mackerel is quite tender and soft, then its pieces can be easily broken when turned over. 
Transfer the fish to a flat dish, arrange it with fresh herbs. Since the mackerel itself has a well-defined rich taste and aroma, and besides, it is quite fatty, the side dishes for it need to be neutral, for example, boiled friable rice,
Appetizing mackerel fried in a pan is a very tasty dish. You can cook it in different ways, but any option for serving this fish, in whose meat there are few bones, has a rich taste and pleasant aroma. An attractive feature of mackerel is that it is quite fatty. This is not a minus at all, but a real plus. The fact is that such a fish is never dry and hard. It is covered with a thin skin, which is quite edible and tasty. Get acquainted with the recipes for mackerel in a flour-breaded pan, with onions, in batter.
Fried mackerel breaded in flour
If you do not know how to fry mackerel in a pan, then this recipe is exactly what you are looking for. Step-by-step instructions with visual photos will help novice cooks master this simple recipe for cooking fish.
Cooking time -35 minutes.
The number of servings is 6.
Ingredients
To prepare this everyday dish, we will need the following products:
- fresh mackerel - 600 g;
- salt - 1 tsp;
- wheat flour - 100 g;
- refined sunflower oil - for frying.
Cooking method
So, how to cook mackerel in a pan in the simplest flour breading? It's elementary simple. The whole process will take you a matter of minutes, especially if you bought the mackerel already cut up.
- First of all, rinse the mackerel with cold water. Cut off the heads from the carcasses. Gut the fish, carefully cutting the belly with a thin knife. From the inside thoroughly scrape off the black film. Place the mackerel carcasses on the working surface of the table and make an incision along the back near the spine. The knife must be led along the entire fish, cutting off the fillet. Remove the spine. It is also necessary to pull out the rib bones. Cut out the fins.
- Sift flour. Pour it onto a flat plate. Cut the fish into portions. Bread the mackerel fillet in flour.
On a note! So that the fish fillet does not turn out fresh, it is recommended to first add a little salt or add salt to the flour and mix.
- Heat refined vegetable oil in a frying pan. It remains only to fry the mackerel in a pan according to the recipe with the usual flour layout. This must be done on both sides until a delicate brown crust is formed.
Note! So that the fish does not turn out too oily, it is worth putting the fried pieces on paper napkins. This will help remove excess oil.
So our mackerel is ready in a pan. As you yourself could see, it is fried quickly and simply, but it turns out incredibly appetizing. It is recommended to serve fried mackerel with lime or lemon slices, as well as with a salad of fresh vegetables and herbs.
Fried mackerel with onions
If you like simple and unpretentious dishes from affordable products, then you should definitely cook mackerel with onions in a pan. This hearty meal is a great addition to your daily menu.
Cooking time -45 minutes.
The number of servings is 5.
Ingredients
What products do we need in order to fry a fish? The list is ridiculously simple:
- fresh mackerel - 2 medium-sized carcasses;
- onions - 2 heads;
- flour - 150 g;
- salt - 1.5 tsp;
- refined vegetable oil - as needed.
Cooking method
If you do not know how to fry mackerel in a pan, the photo recipe will allow you to learn this simple culinary skill. The main thing is to do everything as indicated in the step-by-step instructions.
- Prepare fish immediately. Mackerel carcasses will need to be cut. In this case, the fins, tails and heads are necessarily cut off. We will not fry them. The abdomen is certainly opened and thoroughly cleaned of the insides. Rinse prepared carcasses thoroughly in running water.
- Cut the mackerel into small portioned pieces 2.5-3 cm thick. Sprinkle the fish with salt on top and mix.
- Heat refined vegetable oil in a frying pan. Bread the fish pieces generously in flour and immediately send to the hot oil. Close the lid and fry for 10-12 minutes.
- Turn the mackerel over and bring to readiness from the raw country.
- Meanwhile, peel the onion and cut it into thin half rings. Then, without adding additional oil, send the onion to the pan in which the fish was fried. It is recommended to divide it into separate fragments. Salt and fry until soft and golden brown.
On a note! According to this recipe, fried mackerel in a pan can be made immediately with onions, adding it after turning the pieces over. Such a mackerel in a grill pan according to the same recipe with a photo will turn out very tasty.
- It remains only to form our dish. To do this, the fish is laid out on a plate, and next to or on top - a fried onion.
This is how mackerel is made in a frying pan according to the recipe with a photo so simply and without too much fuss. Be sure to try to cook it, because it is a truly tasty and satisfying dish that does not require special financial costs.
Fried mackerel in dough
Mackerel is a very useful variety of fish. It contains a lot of useful vitamins, macro- and microelements. That is why you should definitely introduce this product into your diet. To make it really tasty, you can make mackerel fried in a pan in a dough according to the recipe with a photo.
Cooking time -40 minutes.
The number of servings is 2.
Ingredients
What products do we need to implement this everyday recipe? The list will not leave you in a state of shock, because everything is simple and accessible:
- fresh mackerel - 1 carcass;
- sour cream - 3 tbsp. l.;
- wheat flour - 3 tbsp. l.;
- baking soda - 1 pinch;
- purified vegetable oil and salt - to taste.
Cooking method
If you decide to cook a delicious mackerel in a pan according to the recipe with a photo, follow the suggested recommendations step by step. Then you definitely won’t have any problems, including with the preparation of dough for this fish.
- Take the mackerel out of the freezer. Defrost the fish completely.
- Clean the carcass. Open the peritoneum. Remove all entrails carefully. Rinse the fish thoroughly with tap water. Remove bones and spine. Divide prepared mackerel in half. Cut each piece into 2 more pieces. It turns out such a small mackerel fillet.
Calories: Not specified
Cooking time: Not indicated
Fried mackerel is unfairly forgotten by many housewives, and is not particularly popular for heat treatment, since it is most often consumed lightly salted or smoked. Usually, sea fish is used for frying: perch, flounder, shark. Meanwhile, if you make a little effort, then fried mackerel in a pan, the recipe for which I offer, will easily give odds to any other fried river and sea fish.
Frying is the process of heat treatment of ingredients in oil, and sometimes without it, until a golden crust forms on the surface of the product. Usually, when frying, 5-10% of the total mass of the main product is added to the oil. In addition, there is a huge variety of options for preparing and frying ingredients. The most delicious fish is pre-marinated. Fish fried in batter or breading also differs in taste.
Mackerel can be cooked in a variety of ways, but, in my opinion and taste, it is the most delicious if it is pre-marinated. Then the meat acquires a special tenderness and softness. The fish does not take long to cook. In addition, it can be prepared in a similar way in the oven or on the grill.
This fish is suitable for lunch or a family dinner. I recommend that you definitely serve a vegetable side dish with it, for example. Usually, a side dish is placed on a plate along with the main course.
- mackerel - 2 carcasses,
- lemon - 0.5 pcs.,
- mayonnaise - 3-4 tablespoons,
- seasoning for fish - 1 tsp,
- soy sauce - 2 tsp,
- salt - to taste,
- ground black pepper - to taste,
- vegetable oil - for frying.
Recipe with photo step by step:
Defrost mackerel first, because. it is mostly sold frozen. Then cut off the head, fins and tail. Carefully separate the fillet from the spine. Then wash the fish and dry it with a paper towel. 
Wash the lemon, cut off the half from which you squeeze the juice. 
Pour mayonnaise, soy sauce and lemon juice into a deep container. Add salt, pepper and fish seasoning. Mix the marinade well. 
Coat the mackerel fillet on all sides with the prepared marinade and leave to marinate for 2-3 hours at room temperature. You can leave the fish in the sauce overnight, but then send it to the refrigerator. 
Pour oil into the pan and heat well, because. fish is fried exclusively in a hot frying pan. After that, put the mackerel on the bottom of the pan and fry over high heat for about 2 minutes. 
After that, turn it over on the opposite side, fry for 2-3 minutes and reduce the heat. Then fry it on both sides for 3-4 minutes at a medium temperature so that it is fried inside. This method of cooking will get a fried crust on the outside and juicy meat on the inside. 
Sprinkle the finished fish with lemon juice and serve.
It belongs to the "white" varieties. Mackerel is quite fatty, but at the same time a very healthy fish. She has such a rich chemical composition:
- vitamins (almost everything, a lot);
- many micro- and microelements (especially cobalt, chromium, fluorine and iodine);
Regular consumption of mackerel has an amazing effect on the condition of hair, bones, joints and mucous membranes. And the nervous system becomes more resilient. But this fish is especially useful for pregnant, lactating, adolescents and the elderly.
The energy value of fresh mackerel is 150-200 kcal. But the calorie content of fried is 240-260 kcal
The calorie content depends on the conditions of its habitat. And also from the period when it was caught. For example, fish are fatter in autumn than at other times of the year.
How to prepare
Defrost mackerel at room temperature. Don't wait until it's completely defrosted. In this state, it is easier to cut. Remove the head, fins and innards. Be sure to carefully remove the dark film lining the abdominal cavity. If you do not, the finished dish will be bitter.
It remains only to cut the carcass into portioned pieces and start cooking an appetizing and healthy meal.
How much to fry
Cooking time depends on the size of the pieces:
- If the mackerel is fried whole, it will take about half an hour to cook. Fry each side for 15 minutes.
- Small portions will cook in 15 minutes (each side is fried for a little over 7 minutes).
For frying, use sunflower or butter. Olive oil won't work. It smokes too much during heating and the fish acquires an unpleasant aroma.
Yes, there is one more nuance. During frying, mackerel releases a lot of fat, which, when heated, has a specific aroma. That is why many do not like to fry it. But you can easily get rid of the bad smell. It is enough to hold the mackerel for 30-60 minutes in a fragrant marinade, and the smell will disappear.
Choosing a marinade
- First option : mix a few tbsp. lemon juice with 120 ml of dry white wine.
- Second option : mix lemon juice and water (ratio 1 to 3).
- Third option : 1 tbsp sugar, a little vinegar and salt mixed with 150 ml of mineral water. Take water without gas.
- Fourth option : mix 0.5 tbsp. sugar, 1 tbsp. wine vinegar and some water.
After marinating, “free” the fish from the marinade and dry it a little. Otherwise, in a frying pan, it will not be fried, but boiled. I advise you to cook mackerel in a pan with a non-stick coating or. So it turns out very tasty.
Recipes
How to fry without flour
We will need: mackerel and butter (for frying). I heat the frying pan, melt the butter in it. Then I put pre-marinated and dried pieces of fish in a bowl.
Roast mackerel over medium heat. I serve the finished fish with vegetables: cauliflower, potatoes or carrots. If you do not have butter, then feel free to cook with vegetable oil.
Cooking on a grill pan
Before cooking the fish in this pan, I keep it in special spices. Please note that in this case it is better to take mackerel whole or fillet. That is, it is not necessary to cut the carcass into pieces.
For the "marinade" you will need: a little thyme, black pepper, juice of one lemon, salt and vegetable oil. Grind pepper in a mortar: it turns out much more aromatic than if you use ground purchased. I grind dried thyme and mix with the rest of the marinade components. Then I process the fish inside and out with this aromatic and spicy composition. In addition, I put a slice of lemon in each carcass. Marinate 15-20 minutes.
When the mackerel is marinated, I put a grill pan on a strong fire. At the bottom of the bowl I pour a little water and put a sprig of thyme. I spread the fish on the grill and cover the pan with a lid. The first 5-7 minutes I cook on high heat, and then reduce it to medium.
A ruddy crust forms quickly. Therefore, after 10 minutes after the start of cooking, I turn the mackerel to the other side.
Mackerel cooks very quickly. Fresh vegetables go well with it, including a green salad. This is a great option for a summer dinner.
Delicious fish in batter
Products we need:
- small fish;
- half a glass of flour;
- salt and pepper;
- 2 chicken eggs;
- oil for frying (I use butter)
Marinate the fish in lemon juice. At this time, with a mixer, carefully mix the eggs with flour, salt and pepper. This will be the breading mixture, in which you will need to dip the pieces of mackerel.
However, if you don’t want to mess with the mixer, you can mix eggs and pepper well in a bowl until smooth. In another, mix flour with salt. Then each piece of fish will need to be dipped in the egg mass and rolled in flour.
Another option for batter is to take crushed crackers with mayonnaise instead of flour. Then, first, the fish must be rolled in mayonnaise, and then sprinkled with crackers on top.
Melt the butter in a hot frying pan. And I put the pieces of fish in the bowl, “dressed” in the breading mixture. Fry them over medium heat on all sides until crispy golden brown.
Braised in sour cream sauce
My husband and I really like this version of the dish. Take the following ingredients:
- large onion;
- medium carrot;
- up to 200 ml of 20% sour cream;
- salt;
- vegetable oil for frying;
- black pepper;
- lemon;
- bigger fish.
I cook and marinate the fish. Remember, dear readers: if you do not pickle mackerel, then you need to fry the vegetables in a separate pan! Otherwise, the vegetables will be saturated with fish oil and become tasteless.
I heat the pan, pour oil into it and heat it up. I put in a bowl peeled and cut into half rings onions. I cover the pan with a lid and lower the heat to medium. After about 5-7 minutes, I add carrots, peeled and grated on a medium grater, to the dishes. Simmer vegetables covered for about 5 minutes.
On top of the onion-carrot "litter" I lay out pieces of fish. I salt and pepper. I cut a few slices of lemon and put them in a bowl. I pour everything with sour cream, cover the pan with a lid and stew the food until cooked. This dish goes well with boiled rice or potatoes.
How to choose
I would also like to give some recommendations on choosing fish in the store. I advise you to buy mackerel in a specialized store. Please note that the fish must be covered with an ice crust. But the amount of such glaze should not exceed 4-5% of the total mass.
At the same time, I advise you to buy a “shock” freezing fish. This method of cooling at a temperature of -30 degrees for 4-5 hours in a row. Fish frozen in this way retains all its useful qualities and properties.
But if you see “snow” in the bag, this is a sign that the fish has been re-frozen. Also, the carcass should be even, not deformed and without damage. If the fish has lost its shape, this is a signal that it has been frozen and thawed many times.
And look at the fish eyes. They must be transparent and clear. Cloudy eyes are a sign that an “old woman” is trying to slip you :) And yellow spots on the body should also make you think. These are traces of fish oil oxidation: they indicate that the mackerel is stale.
Yes, and give preference to the fish, which is sold as a whole carcass. By purchasing a headless mackerel, you run the risk of purchasing a low-quality product.
It seemed to describe all the nuances of preparation. If you have something to add, write in the comments to the article and subscribe to new blog updates. And I'm going to cook dinner for my husband. The fish is already marinated. It remains to cut carrots with onions and stew in sour cream sauce. Mmmm... I'm already drooling 🙂 So I say goodbye to you and go straight to the kitchen. Bye-bye, friends!
It belongs to the "white" varieties. Mackerel is quite fatty, but at the same time a very healthy fish. She has such a rich chemical composition:
- vitamins (almost all B vitamins, a lot of vitamin D);
- many micro- and microelements (especially cobalt, chromium, fluorine and iodine);
Regular consumption of mackerel has an amazing effect on the condition of hair, bones, joints and mucous membranes. And the nervous system becomes more resilient. But this fish is especially useful for pregnant, lactating, adolescents and the elderly.
The energy value of fresh mackerel is 150-200 kcal. But the calorie content of fried is 240-260 kcal
The calorie content depends on the conditions of its habitat. And also from the period when it was caught. For example, fish are fatter in autumn than at other times of the year.
How to prepare
Defrost mackerel at room temperature. Don't wait until it's completely defrosted. In this state, it is easier to cut. Remove the head, fins and innards. Be sure to carefully remove the dark film lining the abdominal cavity. If you do not, the finished dish will be bitter.
It remains only to cut the carcass into portioned pieces and start cooking an appetizing and healthy meal.
How much to fry
Cooking time depends on the size of the pieces:
- If the mackerel is fried whole, it will take about half an hour to cook. Fry each side for 15 minutes.
- Small portions will cook in 15 minutes (each side is fried for a little over 7 minutes).
For frying, use sunflower or butter. Olive oil won't work. It smokes too much during heating and the fish acquires an unpleasant aroma.
Yes, there is one more nuance. During frying, mackerel releases a lot of fat, which, when heated, has a specific aroma. That is why many do not like to fry it. But you can easily get rid of the bad smell. It is enough to hold the mackerel for 30-60 minutes in a fragrant marinade, and the smell will disappear.
Choosing a marinade
- First option : mix a few tbsp. lemon juice with 120 ml of dry white wine.
- Second option : mix lemon juice and water (ratio 1 to 3).
- Third option : 1 tbsp sugar, a little vinegar and salt mixed with 150 ml of mineral water. Take water without gas.
- Fourth option : mix 0.5 tbsp. sugar, 1 tbsp. wine vinegar and some water.
After marinating, “free” the fish from the marinade and dry it a little. Otherwise, in a frying pan, it will not be fried, but boiled. I advise you to cook mackerel in a non-stick pan or grill pan. So it turns out very tasty.
Recipes
How to fry without flour
We will need: mackerel and butter (for frying). I heat the frying pan, melt the butter in it. Then I put pre-marinated and dried pieces of fish in a bowl.
Roast mackerel over medium heat. I serve the finished fish with vegetables: cauliflower, potatoes or carrots. If you do not have butter, then feel free to cook with vegetable oil.
Cooking on a grill pan
Before cooking the fish in this pan, I keep it in special spices. Please note that in this case it is better to take mackerel whole or fillet. That is, it is not necessary to cut the carcass into pieces.
For the "marinade" you will need: a little thyme, black pepper, juice of one lemon, salt and vegetable oil. Grind pepper in a mortar: it turns out much more aromatic than if you use ground purchased. I grind dried thyme and mix with the rest of the marinade components. Then I process the fish inside and out with this aromatic and spicy composition. In addition, I put a slice of lemon in each carcass. Marinate 15-20 minutes.
When the mackerel is marinated, I put a grill pan on a strong fire. At the bottom of the bowl I pour a little water and put a sprig of thyme. I spread the fish on the grill and cover the pan with a lid. The first 5-7 minutes I cook on high heat, and then reduce it to medium.
A ruddy crust forms quickly. Therefore, after 10 minutes after the start of cooking, I turn the mackerel to the other side.
Mackerel cooks very quickly. Fresh vegetables go well with it, including a green salad. This is a great option for a summer dinner.
Delicious fish in batter
Products we need:
- small fish;
- half a glass of flour;
- salt and pepper;
- 2 chicken eggs;
- oil for frying (I use butter)
Marinate the fish in lemon juice. At this time, with a mixer, carefully mix the eggs with flour, salt and pepper. This will be the breading mixture, in which you will need to dip the pieces of mackerel.
However, if you don’t want to mess with the mixer, you can mix eggs and pepper well in a bowl until smooth. In another, mix flour with salt. Then each piece of fish will need to be dipped in the egg mass and rolled in flour.
Another option for batter is to take crushed crackers with mayonnaise instead of flour. Then, first, the fish must be rolled in mayonnaise, and then sprinkled with crackers on top.
Melt the butter in a hot frying pan. And I put the pieces of fish in the bowl, “dressed” in the breading mixture. Fry them over medium heat on all sides until crispy golden brown.
Braised in sour cream sauce
My husband and I really like this version of the dish. Take the following ingredients:
- large onion;
- medium carrot;
- up to 200 ml of 20% sour cream;
- salt;
- vegetable oil for frying;
- black pepper;
- lemon;
- bigger fish.
I cook and marinate the fish. Remember, dear readers: if you do not pickle mackerel, then you need to fry the vegetables in a separate pan! Otherwise, the vegetables will be saturated with fish oil and become tasteless.
I heat the pan, pour oil into it and heat it up. I put in a bowl peeled and cut into half rings onions. I cover the pan with a lid and lower the heat to medium. After about 5-7 minutes, I add carrots, peeled and grated on a medium grater, to the dishes. Simmer vegetables covered for about 5 minutes.
On top of the onion-carrot "litter" I lay out pieces of fish. I salt and pepper. I cut a few slices of lemon and put them in a bowl. I pour everything with sour cream, cover the pan with a lid and stew the food until cooked. This dish goes well with boiled rice or potatoes.
How to choose
I would also like to give some recommendations on choosing fish in the store. I advise you to buy mackerel in a specialized store. Please note that the fish must be covered with an ice crust. But the amount of such glaze should not exceed 4-5% of the total mass.
At the same time, I advise you to buy a “shock” freezing fish. This method of cooling at a temperature of -30 degrees for 4-5 hours in a row. Fish frozen in this way retains all its useful qualities and properties.
But if you see “snow” in the bag, this is a sign that the fish has been re-frozen. Also, the carcass should be even, not deformed and without damage. If the fish has lost its shape, this is a signal that it has been frozen and thawed many times.
And look at the fish eyes. They must be transparent and clear. Cloudy eyes are a sign that an “old woman” is trying to slip you :) And yellow spots on the body should also make you think. These are traces of fish oil oxidation: they indicate that the mackerel is stale.
Yes, and give preference to the fish, which is sold as a whole carcass. By purchasing a headless mackerel, you run the risk of purchasing a low-quality product.
It seemed to describe all the nuances of preparation. If you have something to add, write in the comments to the article and subscribe to new blog updates. And I'm going to cook dinner for my husband. The fish is already marinated. It remains to cut carrots with onions and stew in sour cream sauce. Mmmm... I'm already drooling 🙂 So I say goodbye to you and go straight to the kitchen. Bye-bye, friends!
