Mackerel Fry Recipe
Make Mackerel Fry Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish & Marinade
Coating & Seasoning
For Frying & Garnish
Method
Fish & Marinade
- 1
Prepare the fish
Rinse the mackerel under cold water, pat dry thoroughly with paper towels. Make 2–3 diagonal slashes on each side of the fish (about 1/4-inch deep) to help the marinade penetrate and to promote even cooking.
- 2
Marinate
In a large bowl, combine lemon juice, 2 tsp salt, 1 tsp black pepper, turmeric, ginger paste and garlic paste. Rub the marinade evenly over and inside the cavity of each fish, working it into the slashes. Cover and refrigerate for at least 20 minutes and up to 1 hour. If you prefer, marinate up to 4 hours for deeper flavor but avoid much longer so texture doesn't become mushy.
Coating & Seasoning
- 3
Prepare the coating
While the fish marinates, combine rice flour (or all-purpose flour) and cornstarch in a shallow tray or wide plate. Add red chili powder, garlic powder, 1/2 tsp ground black pepper and 1/2 tsp salt. Whisk or toss to mix thoroughly so the spices are evenly distributed.
- 4
Coat the fish
Remove the marinated fish from the fridge. Lightly shake off excess marinade from each fish (do not rinse). Dredge each fish in the flour-spice mixture, pressing gently so the coating adheres and gets into the slashes. Shake off any excess flour. Place coated fish on a tray while you heat the oil.
For Frying & Garnish
- 5
Heat the oil
Pour about 1 cup oil into a large heavy skillet or frying pan so it covers the bottom with about 1/4–1/3 inch depth for shallow frying. Heat over medium-high heat until the oil reaches 350°F (175°C) or a small pinch of flour sizzles on contact. If you don't have a thermometer, heat until oil is shimmering but not smoking.
- 6
Fry the fish
Carefully place the coated mackerel in the hot oil, skin side down first. Do not overcrowd the pan — fry in batches if necessary (2 fish per large skillet is typical). Cook for 4–6 minutes on the first side without moving so a crisp crust forms and the skin releases. Gently flip using tongs or a spatula and fry the other side for 3–5 minutes, adjusting time depending on fish thickness. Total fry time per fish should be around 8–11 minutes. The fish is done when the coating is golden brown and the flesh flakes easily near the bone.
- 7
Drain and finish
Transfer fried fish to a plate lined with paper towels to drain excess oil. If desired, sprinkle a pinch of salt over the hot fish. Keep fried fish warm on a low oven (about 200°F / 95°C) while you finish remaining batches.
- 8
Serve
Arrange the fried mackerel on a serving platter, garnish with chopped cilantro and lemon wedges. Serve immediately with steamed rice, a salad, or chutney. Leftovers can be refrigerated for up to 2 days and reheated in a moderate oven to retain crispness.
