How to cook mackerel: 15 recipes that will make you fall in love with this fish

It’s worth cooking mackerel if only because, as the famous joke says, “it’s wonderful” - the coloring of the Black Sea horse mackerel is gorgeous, attracting with the shimmer of its silvery, plump back. And secondly, it’s useful. In terms of nutritional value, the protein of this fish for us is not inferior to meat, but does not contain harmful saturated fats.

In mackerel, like in any fatty fish, there is an abundance of unsaturated fatty acids omega-3 , which at the biochemical level help maintain sensory stability, nourish the brain (the central part of the nervous system of animals, usually located in the head part of the body and representing a compact cluster of nerve cells and their processes) and completely serve as “building material” for cells. And, most importantly, in terms of the amount of essential fatty acids, mackerel can compete with salmon and sterlet , and costs several times less.

Mackerel on the grill, frying pan or grill

It's not as creepy as it might seem. Fried mackerel will not give you any associations with the dormitory where Vietnamese students fry herring, dispersing the neighbors with the smell. Faster, charcoal-fried mackerel is an essential part of Black Sea cuisine. Try, for example, serving fried mackerel with vinaigrette, you’ll get a very summery, picnic dish. In this case, you don’t even need any special marinade - just olive oil , a little salt and pepper . Maybe squeeze some lemon onto the fish later. In general, it is possible to do without lemon - serving fried mackerel with apple puree, which will add freshness and sourness to the fish. By the way, such fried mackerel can easily transform into a Turkish sandwich - balik ekmek, you just need to put it in a baguette along with lettuce leaves and a ripe tomato. In Istanbul, fish sandwiches are usually sold by shops on both sides of the Bosphorus , but there is also nothing difficult about preparing this delicacy at a dacha near Moscow.

Grilled mackerel with summer vinaigrette

Mackerel skewers and tacos

Mackerel kebab is rarely prepared, but in vain: the tender, fatty meat of the fish given to us is perfectly suitable for frying on the grill . We marinate the fish with onions and tomatoes in advance, as we would with meat, and keep it in a cool place for 48 hours . Tomatoes are unsurpassed in repelling the specific smell that mackerel suffers from time to time. And pieces of fish with dense flesh hold up well on skewers or skewers .

Mackerel kebab

And if there is anything left from the kebab (which we personally doubt), let's turn the kebab into tacos . A common Mexican dish is prepared with a wide variety of entrails. The only thing that remains unchanged is the presentation: perfectly flavored with sauce (usually vegetable salsa or guacamole), tacos are served in a round wheat or corn tortilla, oh, tacos with mackerel according to Jamie Oliver’s recipe. In it, Jamie adds a whole bouquet of spices : paprika, cumin, onion, hot pepper. The total is an “amazingly unforgettable” (in Oliver’s own words) delicacy.

Jamie Oliver's mackerel tacos

Baked mackerel

Here, for example, is a good quick recipe from what is in the refrigerator - mackerel baked in foil with grated cheese, eggs and herbs inside. Another “any day” dish is mackerel in dill and tomato sauce. In the summer, when all its ingredients - tomatoes, onions, vegetables - can be found in the garden, such a luxurious lunch will cost you mere pennies.

Another exciting way to use country gifts is to stuff mackerel with currants. The currants will act as both the sauce and the entrails, giving the fish an unforgettable taste and smell. If the combination of fish and berries seems very unusual to you, try the most common method of production - Bulgarian mackerel. Here we add mushrooms, tomatoes, fried vegetables ; both adults and children will like this dish and will not be scared by its novelty. Or season the baked fish with yogurt or matsoni, as is usually done in seafood restaurants. Everything is trivial - hot fish, cool sauce with herbs, and in total - such a fresh feeling, as if the fish had just been caught and fried right on the shore.

Mackerel in yogurt sauce

And in quickly feeding a huge family, there is no equal to country-style mackerel. The main principle is to take everything and dump it on a baking sheet. In fact, a mess of an axe. Any vegetables you have on hand are suitable. No zucchini? Use zucchini, pumpkin or eggplant. Instead of champignons , you can use wild mushrooms (chanterelles go divinely with mackerel), and the set of spices depends entirely on your taste. Experiment!

Marinated mackerel

You can try marinating fish in Georgian style by preparing kindzari mackerel . Translated from Georgian, kindzmari means “vinegar with cilantro.” Usually pike or catfish are marinated with this sauce, but it is also suitable for mackerel if you slightly change its composition by adding milk. In such a marinade, kindzmari mackerel comes out especially tender, milk perfectly masks its smell and the fish seems much nobler than it is supposed to be by birth.

Mackerel kindzmari according to Georgian recipe

A method for real gourmets is to cook mackerel in a tea marinade. Such production not only captures a specific spirit, but also imparts a pleasant smoked smell to the fish. The tea marinade is prepared very simply and quickly. But to experience this magic, and with fried potatoes , you will have to be patient for four whole days, during which the fish will have time to marinate. But believe me, it's worth it!

Mackerel in tea marinade

Smoked mackerel

Why smoke fish at home if there is a lot of it on store shelves? This is a question for those who have never tried mackerel smoked in tea. This gentle taste and crazy smell will never compare with the store-bought counterpart. And, by the way, it is absolutely not necessary to acquire a smokehouse - this smoking method can be performed even on a city balcony, since there will be virtually no smells or smoke. Tea-smoked mackerel makes an excellent appetizer for any alcoholic drink. You can serve it with daikon, fresh cucumber or chuka salad. Or you can put smoked fish on a salad - for example, with potatoes or rice.

Tea smoked mackerel

Mackerel fried in a frying pan with onions and carrots - recipe with photos and videos

Everyone in our family loves fish. Sea fish is especially popular because it has fewer bones than river fish. Mackerel fried in a frying pan or in the oven is cooked and always comes out warm and tasty. I buy fresh frozen mackerel. Now I will fry it in a frying pan with onions and carrots. The production method is the simplest, and the deliciousness is unusual!

I have already outlined how to fry pollock in a frying pan, and now let’s look at recipes for fried mackerel. The fish I came across was quite good, very fresh. And out of joy I bought 6 kilos. So, I’ll soon post how I’ll create smoked and pickled mackerel.

When frying mackerel, you should take into account that this fish is warm and fry it for no more than 10 minutes. Otherwise, it will all fall apart and you will have to collect pieces from the frying pan. I invite everyone to cook with me. And later, don’t be lazy to write in the comments how it turned out for you.

In this article for us:

Mackerel fried in a frying pan with onions and carrots - step-by-step recipe with photos

I will fry the fish in small pieces. If you want half a fish in large pieces, then watch the video below.

What you will need: How to prepare:

I clean the fish from scales and entrails. I cut off all the fins and tail and wash it well. I cut it into large pieces of 5-6 cm. I coat the pieces with a mixture of salt, pepper and spices. Set aside and let it salt.

Next I peel my onions and carrots. I cut the onion into half rings and grate the carrots on a large grater. I put a deep frying pan on the stove - a saucepan. I pour vegetable oil into it. When the oil is hot enough, pour the onions and carrots into the pan. Lightly sauté, stirring constantly. I place pieces of fish on the vegetables and cover with a lid for 5-7 minutes. Let it simmer over low heat.

I peel two cloves of garlic. Then I open the lid and add garlic squeezed through a press and a tablespoon of tomato paste. I mix very carefully so that the paste is evenly distributed throughout the fish.

You can add a little water, but I don't. The mackerel is on its own, the fish is fatty and juicy, and there are enough vegetables without adding water.

I close the lid and leave to simmer on the lowest heat for another 15 minutes. During this period of time, you can boil the rice, or create mashed potatoes for a side dish.

Our fish is ready! The mackerel comes out warm and simply melts in your mouth. Serve with a side dish of mashed potatoes, pasta or rice, sprinkled with herbs. Bon appetit!

Whole mackerel fried in a frying pan - video recipe

Write in the comments if you liked my recipe and what you would like to add to it?

Thank you to everyone who is working with me now!

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Fried mackerel - the best recipes. How to cook fried mackerel correctly and deliciously.

Thursday, February 25, 2016 16:54 + to quote book

26.12.2014 03:16

Fried mackerel - general principles of production

Mackerel is a snow-white variety of fish - quite fatty, but very healthy. If you want to boost your own immunity and improve your health, feel free to introduce mackerel into your diet. This cheap fish is very tasty, and there are a huge number of recipes for it in fried form.

But there is one “but” - when fried, fish releases a huge amount of fat, which when heated has a very specific smell. Perhaps this is the main reason why they don’t like to fry mackerel. But the aroma can be avoided. The most common method is to marinate the mackerel. Half an hour or an hour in fragrant water, and the fish will cook quickly and easily.

Fried mackerel – preparation of goods and utensils

Before frying mackerel, it must be cooked. Rinse the fish well, then remove unnecessary parts (head, tail, giblets) and remove the bones. Bones from mackerel are easy to get - take out the backbone and consider it done.

How and in what to marinate mackerel? The fish must remain in the marinade for at least half an hour, then during heat treatment there will literally be no unpleasant odors. Here are some options for the marinade:

Mix 120 ml of dry snow-white wine and a couple of tablespoons of lemon juice;
Mix mineral water without gas, 1 tbsp. a spoonful of sugar, salt and vinegar;
1 tbsp. a spoonful of wine vinegar, ½ tablespoon of sugar and water;
Lemon juice and water mixed in proportions 1:3.

Mackerel can be fried in oil or by adding vegetables. These are the vegetables that are best mixed with fish - green beans, cauliflower, eggplant, tomatoes, carrots, potatoes.

It is best to fry mackerel in a non-stick frying pan or on the bottom of a multicooker bowl. Because mackerel marinates well, some of the fish oil will “go away,” so use butter or vegetable oil so that the fish does not stick to the bottom.

Fried mackerel recipes:

Recipe 1: Fried mackerel

If you don’t like fish in batter or with vegetables, then you can simply fry it in oil. We recommend using a slow cooker for this dish. Firstly, the oil consumption will be minimal, and secondly, with all this, the fish will literally not burn or stick. Select the “Frying” mode and set the time for 20 minutes.

Required ingredients:

Mackerel
Butter – 60 g

Manufacturing method:

If you decide to cook fried fish in oil, you can simply cut it into portions without removing the bones. After cutting off the head and tail, removing the entrails, cut the carcass into steaks. Marinate the meat for half an hour, then dry it with dry wipes.
Melt the butter on the surface and lay out the mackerel pieces. Fry on both sides for 10 minutes.

Recipe 2: Mackerel fried in batter

After frying the fish in batter, you can serve it as an addition to the side dish.

Required ingredients:

Mackerel
Chicken eggs - 2 pieces
Flour - ½ cup
Butter for frying

Manufacturing method:

Start by removing the head, tail, fins, and entrails, then cut lengthwise. Remove the spine and all bones. Cut the mackerel into portions and marinate for 30 minutes.
Using a mixer, mix the egg, flour and salt.
Melt the butter.
Roll any piece of fish in flour, then dip the mackerel in the egg mixture and place it in the frying pan. After 7-8 minutes, turn the fish over to the other side and fry for 5-6 minutes.
You can also use breadcrumbs. Here is another fascinating recipe for breaded batter - roll pieces of mackerel in mayonnaise, then sprinkle well with crackers. Mackerel cooked in batter will come out soft, while breadcrumbs will create a firm, crispy crust.

Recipe 3: Mackerel fried with cheese

Fried mackerel with cheese will be very tasty. Serve this fish hot before the cheese hardens.

Required ingredients:

Mackerel – 2 pieces
Hard cheese – 200 gr
Butter

Manufacturing method:

Let's prepare the fish: cut off the head, fins and tail, remove the skin, remove the giblets and spine. As a result, you should get two layers of fish fillet. Cut it into pieces and marinate.
The cheese must be grated on a large grater.
Melt the butter in a hot frying pan, place the fish on it and fry for 7 minutes.
Turn the fish over and sprinkle it with cheese. Cover with a lid and fry over low heat for 10 minutes.

Recipe 4: Fried mackerel with cauliflower

For this recipe, in Tuscany they use cod and mackerel, as well as cauliflower and green peas. The dish comes out beautiful on the outside, but most importantly, it is very tasty and healthy.

Required ingredients:

Fish – 2 pieces
Peas, canned – 100 g
Cauliflower – 200 gr
Hard cheese – 100 g salted
Vegetable oil

Manufacturing method:

The mackerel must be cut and bones removed. Cut the resulting fillet into strips 1-2 centimeters wide. Marinate the fish.
Cut the cabbage or break it into small florets with your hands.
Grate the cheese on a small grater.
Heat a frying pan, grease it with vegetable oil and add cabbage to fry. Fry it over low heat under a closed lid for 7 minutes.
Add fish and peas to the cabbage, stir, add salt and fry for another fifteen minutes.
Serve the finished dish warm, sprinkled with grated cheese.

Recipe 5: Fried mackerel with eggplant and basil

If you don’t understand what to cook tasty and unusual for the second course, here is mackerel fried with vegetables. You can take any vegetables, for example, potatoes, carrots, tomatoes, mushrooms, onions. We suggest preparing fish with eggplant and basil for you.

Required ingredients:

Mackerel – 1-2 carcasses
Eggplants – 2 pieces
Onion – 1 piece
Fresh basil
Sour cream – 120 gr
Vegetable oil

Manufacturing method:

Clean the mackerel (remove the head and tail, remove the giblets and spine) and cut into small pieces, then marinate.
Finely chop the onion and eggplant. Tear the basil with your hands.
Grease a heated frying pan with oil, add the onion, fry it until golden brown, then add the eggplant and fish. Fry the mixture for 10 minutes, adding sour cream and salt. Add fresh basil to the finished mackerel.

Mackerel fried in a frying pan

Cooking: 20 minutes

Mackerel fried in a frying pan is not only a tasty dish, but also easy to prepare.

To fry mackerel, you will need a small set of goods: specifically fish, flour for breading, salt, pepper and oil for frying.

Useful characteristics of mackerel

If anyone doesn’t understand, mackerel is such a necessary fish that all doctors recommend including it in your diet. After all, mackerel is the first source of omega 3 fatty acids, a lot of vitamins and essential microelements.

This kind of fish is quite fatty, but fish oil is very healthy and does not form harmful cholesterol (an organic compound, a natural fatty, lipophilic alcohol contained in the cell membranes of all living organisms, with the exception of nuclear-free ones) .

Fried capelin also turns out delicious and easy to prepare at home.

Ingredients

Mackerel – 450 g
Wheat flour – 150 g
Salt – 1 tsp.
Dark ground pepper – 2 pinches
Vegetable oil – 50 g

How to cook mackerel fried in a frying pan

Defrost the fish, cut it, remove the insides, wipe with napkins.

Cut into pieces about 1.5 cm wide. Such pieces will quickly fry and cook in a frying pan. Salt and pepper the mackerel pieces.

Roll any piece of mackerel in flour so that when frying the fish does not stick to the surface of the pan, also so that a brown crispy crust forms on the fish.

Mackerel is very fragrant on its own, so there will be no need for additional spices and breading.

Place a frying pan with vegetable oil in a frying pan, heat for a couple of minutes, then put the mackerel pieces into the oil and start frying.

Over medium heat, the fish will begin to sizzle, which means a golden brown crust will begin to form. With a slow fire, the fish will turn out white and look like boiled, do not allow this to happen.