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How to pan-fry mackerel fillets

How to pan-fry mackerel fillets

How to pan-fry mackerel fillets

Succulent, flavourful mackerel fillets with a beautifully crisp skin make a delicious, quick meal. Mackerel fillets are widely available, relatively inexpensive and very quick to cook, so make a great midweek fish dinner. Mackerel is particularly unpleasant when overcooked, leaving dry, almost chewy flesh, so always err on the side of caution when cooking the fish. Leaving the skin on not only provides a crispy treat, but helps hold the fillet together.

Method

1
Heat a dash of olive oil in a frying pan
2
Dry the mackerel fillets with kitchen paper, season the flesh with salt and add to the frying pan, skin-side down. As the fillets curl up away from the heat, gently apply pressure to the fillet to ensure that the fish stays flat and all of the skin comes into contact with the pan
3
Cook for 1 - 2 minutes, depending on the thickness of the fillet. Once the skin is crisp and golden, turn the fillet over and remove the pan from the heat. Leave the mackerel in the pan to cook through, for 30 seconds to 1 minute. Serve immediately

Variations

Nathan Outlaw cooks bacon in the pan before adding his large, butterflied mackerel fillets and cherry tomatoes, to help infuse the flesh with extra flavour, while Geoffrey Smeddle and Dominic Chapman keep it simple with a squeeze of citrus juice.

 
 
 
 

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How to pan-fry mackerel fillets

 
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