Fried mackerel

Fried Mackerel Recipe: A Quick and Tasty Delicacy

When it comes to fish dishes, fried mackerel is an excellent choice, not only for its delicious taste but also for the nutritional benefits it brings. This fish is rich in omega-3 fatty acids, which are essential for heart and brain health. Additionally, mackerel is high in protein, making it an ideal option for a quick and healthy lunch or dinner.

Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Servings: 4

Ingredients:
- 4 fresh mackerels
- 200 g of flour
- 1 teaspoon of salt (or to taste)
- 1 teaspoon of sweet paprika
- Oil for frying (enough to cover the bottom of the pan)

Preparing fried mackerel is a simple art, but with a few helpful tricks, you'll achieve perfect results every time.

1. Preparing the fish:
Start by cleaning the mackerel. If you haven't cleaned fish before, don't worry! Cut it open from the belly and remove the intestines, then wash it well under cold running water. It's important to remove all traces of blood and intestines to avoid a bitter taste. Once cleaned, cut it into pieces about 3-4 cm long.

2. Seasoning:
Place the mackerel pieces in a bowl and sprinkle them with salt. Let them sit at room temperature for 10 minutes. This step will help enhance the flavor of the fish and allow the salt to penetrate well into the meat.

3. Preparing the flour:
In another bowl, mix the flour with the sweet paprika. The paprika will not only give a nice color to the crust but will also add a pleasant flavor. Make sure the mixture is uniform so that each piece of mackerel is evenly coated.

4. Dredging in flour:
Take each piece of mackerel and roll it well in the flour mixture. Ensure it is coated on all sides, as this layer of flour will create a crispy crust when fried.

5. Frying:
Heat a generous amount of oil in a pan, enough to cover the bottom. Once the oil is hot (check by dropping a bit of water, which should sizzle), add the mackerel pieces. Be careful not to overcrowd the pan; fry the fish in batches if necessary. Let the fish fry for 4-5 minutes on each side until golden and crispy.

6. Removing from the pan:
Once the mackerel is fried, remove it to a paper towel to absorb excess oil. This step is essential to keep the fish crispy.

7. Serving:
Serve the fried mackerel with warm polenta and garlic sauce. The sauce, a combination of crushed garlic, salt, and water, is a traditional accompaniment that perfectly complements the fish's flavor. You can also add a slice of lemon for an extra touch of freshness.

Helpful tip: If you want to add a touch of originality to your dish, you can experiment with spices! A dash of cayenne pepper or a mix of dried herbs will give an interesting note.

Nutritional benefits:
Mackerel is an excellent source of protein (about 20 g of protein per 100 g), while also containing essential vitamins and minerals. The omega-3 fatty acids in mackerel help reduce inflammation and improve cardiovascular health.

Frequently asked questions:
1. Can I use other types of fish?
Yes, you can use any fish that fries well, such as sardines or herring, but the cooking time may vary.

2. What oil is best for frying?
Sunflower oil or olive oil are excellent options, but make sure they have a high smoke point for frying.

3. How can I store fried mackerel?
Fried mackerel is best served immediately, but if leftovers remain, you can store it in the fridge in an airtight container for up to 2 days. Reheat it in the oven to keep the crust crispy.

Possible variations:
For a more exotic touch, you can add spices like turmeric or cumin to the flour, which will add a distinct flavor. Also, for a healthier option, you can opt for baking instead of frying.

This fried mackerel is not only a simple and quick recipe but also an opportunity to bring fresh and healthy fish into your diet. Enjoy your meal!