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Fried mackerel in flour in a frying pan

Pan-Fried Mackerel Dredged in Flour

Juicy, wholesome, and irresistibly appetizing fish for dinner! Mackerel dredged in flour and pan-fried is an easy, fast way to cook the fish whole. It comes out really tasty — a great option for lunch or dinner. Serve it with fresh vegetables and a range of sauces.

Zhemchuzhinka

Recipe author

Composition / ingredients

Servings:

Mackerel

700

Flour

0.25

Vegetable oil

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 16 g

Fats 53 % 21 g

Carbohydrates 8 % 3 g

259 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 30 min

Step 1:

How do you pan-fry mackerel in flour? Gather all the ingredients listed in the recipe. Take the fish out of the freezer ahead of time and let it thaw completely at room temperature.
Step 2:

Gut the mackerel and remove the heads and tails. Wash the fish thoroughly. Be sure to scrape out the black membrane inside the belly, or it will make the finished dish taste bitter. Pat the fish dry with paper towels.
Step 3:

Season the fish all over with salt and pepper to taste. Dredge in flour.
Step 4:

Heat refined vegetable oil in a skillet. Add the fish. Turn the heat down to just below medium and cook for about 7–10 minutes.
Step 5:

Carefully flip the fish over, cover the pan, and fry until cooked through. This takes about another 10 minutes.
Step 6:

The mackerel is ready! Serve it sprinkled with fresh herbs.

Mackerel is most often salted, marinated, or smoked, but it can also be steamed, fried, or boiled. The flesh is soft and rich, packed with minerals, trace elements, omega-3 fatty acids, and vitamins. Mackerel has few bones, so it's even suitable for children. Cooked this way, the fish is delicious both hot and cold. Serve it with fresh vegetables and salads. Tasty, fast, and good for you. Enjoy!
Keep in mind that the quality and flavor of the finished dish depend a lot on thawing the ingredients properly. To avoid mistakes and pick the best method, see the article on defrosting.
Every oil is good only up to a certain temperature — the smoke point, beyond which it starts to burn and form harmful compounds, including carcinogens. For how to gauge frying temperature, choose the best oil for frying, and know which oils to avoid altogether, read more here.
Important! The wrong pan can ruin even the best recipe. See here for all the details on choosing the perfect skillet for different dishes.