Pan-fried Mackerel. Season the mackerel fillets with salt and pepper. Heat a dash of olive or rapeseed oil in a nonstick frying pan. Once the pan is smoking hot, add the mackerel to the frying pan, skin-side down.

I served the mackerel with stir fried new potatoes and beansprouts; I will post the recipe for this soon. In this Instuctable you will learn how to pan fry mackerel so the skin is crispy and the meat is. Serve the mackerel with the sauce, a good green salad and new potatoes. You can have Pan-fried Mackerel using 6 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Pan-fried Mackerel

1. It's 1 of filet of Saba mackerel.
2. Prepare 3 tbsp of high-temp oil.
3. Prepare 1 tbsp of flour.
4. Prepare 1 tbsp of korean curry powder.
5. It's to taste of Salt & pepper.
6. You need Splash of mirin.

Thai recipe for Pan Fried Mackerel. How it's really made in Thailand. WIPE frying pan clean, then heat oil over medium. The Pan-fried Whole Mackerel recipe out of our category fruit-vegetable!

Pan-fried Mackerel instructions

1. Have your fish monger butterfly-cut your mackerel. Cut off the head and tail, then cut into 2. See part 2 of 2 for another mackerel recipe :).
2. Rinse, pat dry, and spread a splash of mirin or sake to remove the fishy smell. Pat dry again. If you can soak the fish in mirin for 10mins, that would be ideal, but not necessary..
3. Gently score the skin in a criss cross pattern. This will prevent curling. Add salt & pepper to both sides..
4. Combine the flour and curry powder on a plate. Coat fish and shake off any excess flour. I used this korean curry powder:.
5. Light up your pan on a med-high flame until oil is hot. Place fish skin side down. Cook for 2-3 mins until crust is formed. Switch heat to med-low until fish is fully cooked through. Roughly 8 mins, give or take..
6. Serve w steamed rice and your favorite side dish. Enjoy!.

Heat your pan for a minute then add some vegetable oil. When you begin to see blue smoke you're ready for fish. To make mackerel, place a frying pan or a grill pan over high heat. When pan is very hot, dip fish fillets in seasoned flour and shake off excess. Spread the flesh side (not skin side) with a little soft.