The fat mackerel of the mackerel is excellent in keeping the shape, which becomes especially appropriate in the case when you want to cook fish quickly and do not bother too much. We are ready to share a few tasty and unusual recipes with you further.
Recipe for fried mackerel in a frying pan
Ingredients:
- fillet of mackerel (boneless) - 440 g;
- paprika - 3 g;
- oranges - 2 pieces;
- red onion - 85 g;
- olives - 50 g;
- parsley greens;
- olive oil.
Preparation
After preparing the fish fillet, rub it with a mixture of salt and paprika on both sides. We cut oranges and onions. We put a frying pan and butter on the fire and heated it, put the fish skin down. Grill the mackerel for 2-3 minutes on each side. Garnish to our fried mackerel can be potatoes or string beans, and sauce - salsa from finely chopped orange, parsley, olives and onions.
Asian mackerel recipe fried in batter
Crispy bits of fish in batter are certainly not one of the most useful ways of cooking it, but from delicious - definitely.
Ingredients:
- soy sauce - 30 ml;
- fillet of mackerel - 350 g;
- the root of ginger is a piece 2 cm long;
- dried garlic - 4 g;
- egg - 1 piece;
- sake - 30 ml;
- flour - 65 g.
Preparation
Before you cook fried mackerel, the fish must be marinated in a mixture of good soy sauce, grated ginger, sake and dried garlic. 30 minutes in the refrigerator will be enough to create a distinctive Asian flavor.
Beat the eggs with a pinch of salt and add the flour. We dip the pieces of marinated fish (after removing excess marinade napkin) into the batter and fry in the abundance of oil in a pan. When the mackerel is covered with a golden crust of crispy batter, it can be removed from the frying pan. Before serving, dry the fried mackerel in battered napkins.
Fried mackerel in a frying pan with fragrant oil
Ingredients:
- butter - 115 g;
- Dried dill and thyme - 10 g;
- lemon juice - 15 ml;
- fillet of mackerel - 480 g;
- flour - 140 g;
- lemon.
Preparation
After making sure that the fish fillet is completely cleared of bones, cut it along in half and season with both sides with sea salt and freshly ground pepper.
While the fish is gaining flavor, we will make butter. We beat soft butter with lemon juice and herbs, put sausage on a sheet of food film, roll it and put it in the fridge or freezer.
When the mackerel is ready for roasting, we pour it in flour, shaking off the surplus, so that they do not burn. We put a large piece of butter with herbs in a frying pan and fry fish fillets on it on both sides for a couple of minutes to get brown. Spread out on a napkin, so absorb excess fat, and then place on a plate, pour with lemon juice and serve with a garnish of fresh salad and a glass of your favorite wine.
Preparation of fried mackerel in spices
Ingredients:
- whole mackerel (with head, medium size) - 2 pcs .;
- pasta from ginger and garlic - 12 g;
- dried chili - 3 g;
- Ground turmeric - 3 g;
- juice of 1 lime.
Preparation
Peel the fish from the entrails and rinse the abdominal cavity. Make 2-3 diagonal incisions on the pulp so that it absorbs spices better and fries faster. Mix pasta from garlic and ginger with chili and turmeric, dilute the mixture with lime juice or vinegar, and then add the salt to taste. Scratch the fish marinade outside and inside, leave in the fridge for 10 minutes, and then proceed to roasting.
Preheat any vegetable oil and cook the fish for 4-5 minutes on each side, but do not turn over too often to allow the spices to crack. Serve with lime and any fresh garnish.