Pan-fried mackerel

Step-by-step cooking

1. Step 1:

   

   How to fry mackerel in a frying pan? I took a freshly frozen mackerel. First we need to defrost it. To do this, it is better to put it in the refrigerator, since it is not recommended to defrost any fish at room temperature. We prepare the fish for frying: cut off the head, tail and fins, then gut it by cutting the abdomen and removing all the insides. It is also necessary to cut off the black film so that it does not give bitterness. You can buy a mackerel carcass already without a head.

2. Step 2:

   

   Next, the fish is washed so that it is clean, dried with paper napkins and cut with a large sharp knife into portions of 1.5 centimeters thick each. I got 7 pieces. At this stage, you can sprinkle the fish with freshly squeezed lemon juice for extra flavor.

3. Step 3:

   

   In a deep bowl, mix flour, salt and pepper. I used a mixture of ground peppers, but you can just take ground black pepper.

5. Step 4:

   

   For breading, we plentifully roll the pieces of fish in the flour mixture from all sides - the thicker the flour coat, the thicker the crust will be after frying.

6. Step 5:

   

   Pour refined vegetable oil into a frying pan with a thick bottom and warm it up for two minutes. It should be well calcined, otherwise the fish will stick to the bottom of the pan and lose its integrity, then the pieces will come out sloppy and not appetizing in appearance. Spread the fish and fry for 5 minutes on medium heat. Together with the fish, you can put pieces of raw peeled potatoes in the pan, which will absorb all the extra smell when frying.

7. Step 6:

   

   Turn the browned pieces to the other side and fry for another 5 minutes until fully cooked. If you maintain the correct temperature regime, the fish will fry well, remain whole and will not turn out boiled. We transfer the finished fish to a serving dish.