Fried mackerel in flour in a frying pan

Juicy, healthy and incredibly appetizing fish for dinner! Mackerel in flour in a frying pan is an easy and quick way to cook this fish whole. The dish turns out to be very tasty, it is a great option for lunch or dinner. Offer fresh vegetables and a variety of sauces to the fish.

Pearl

Recipe author

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Composition / ingredients

servings:

Mackerel

700

Flour

0.25

Vegetable oil

Salt

to taste

Ground black pepper

to taste

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

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to fry mackerel in flour in a frying pan? Prepare all the products specified in the recipe. Remove the fish from the freezer in advance and leave until completely thawed at room temperature.
Step 2:
Gut the mackerel, remove the heads and tails. Wash the carcasses thoroughly. Be sure to remove the black film in the abdomen, otherwise it will give bitterness in the finished dish. Dry the fish with paper napkins.
Step 3:
Salt the carcasses from all sides and pepper to taste. Roll in flour.
Step 4:
Heat the refined vegetable oil in a frying pan. Put the fish in a frying pan. Reduce the heat to slightly below medium and cook for about 7-10 minutes.
Step 5:
Gently flip the carcasses to the other side, cover the pan with a lid and fry until fully cooked. It will also take about 10 minutes.
Step 6:
The mackerel is ready! Serve, sprinkled with fresh herbs.

Mackerel is more often salted, pickled or smoked. It can also be steamed, fried or boiled. The meat of the fish is soft, fatty, saturated with minerals, trace elements, acids (omega 3) and vitamins.

There are few bones in mackerel, and therefore it can be cooked even for children.

Fish cooked in this way is very tasty hot and cold. Offer her fresh vegetables and salads.

Delicious, fast and healthy!

Bon appetit!

Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .