Often, when I think about what to quickly cook with fish, I find myself returning to fried mackerel with cornmeal crust. It’s the kind of recipe that you can make without any hassle: just take the fish out of the freezer, clean it, and soon you have something tasty on the table. No special ingredients are needed, and you won’t be left with a pile of dishes to wash. I usually serve the mackerel hot, alongside polenta or a squeeze of lemon juice.
Quick Info
Total time: approximately 30 minutes (depending on how quickly the fish thaws)
Preparation time: 15 minutes (cleaning, cutting, seasoning)
Frying time: 10-15 minutes
Servings: 2
Difficulty: easy
Recipe type: main dish, suitable for any day
Ingredients
2 whole mackerel (usually frozen)
salt
cornmeal
oil for frying
Preparation steps
1. If using frozen mackerel, take it out in advance and let it thaw completely. You can speed up the process by placing the fish in cold water, but make sure it’s not still frozen inside.
2. Cut each mackerel along the belly and clean it thoroughly of organs and blood. Remove the heads if you prefer, then rinse the fish well inside and out.
3. Slice the fish into thicker rounds, about 2-3 cm. This way, they cook evenly and are easier to handle while frying.
4. Sprinkle salt on all sides of the mackerel rounds, not too much, just enough for flavor.
5. Place cornmeal on a deep plate. Dredge each piece of fish in the cornmeal, making sure it’s well coated on both sides. Shake off any excess.
6. Heat oil in a frying pan – there should be enough to cover the fish at least halfway.
7. When the oil is hot, carefully add the mackerel rounds to the pan, making sure not to overcrowd. Fry over medium to high heat for 4-5 minutes on each side, until the crust turns golden and crispy.
8. Remove the fried mackerel onto paper towels to drain any excess oil.
9. Serve the mackerel hot, with polenta or lemon juice, as preferred.
Why I make this recipe often
It’s one of the simplest fried fish options I know. You don’t need flour, eggs, or any extra ingredients, and the cornmeal provides a crispy crust effortlessly. Mackerel is affordable, has few bones, and is easily found frozen. Plus, it cooks quickly and tastes just as good the next day, cold.
Tips and Variations
Tips
- The fish must be completely thawed before frying; otherwise, it will splatter and won’t cook evenly.
- Don’t overcrowd the pan, as it will lower the oil temperature.
- Don’t leave the fish too long on one side – the cornmeal crust will become hard and dry if overcooked.
Substitutions
- If you don’t have cornmeal, you can use semolina, but the texture will be slightly different.
- Mackerel can be replaced with another small, fatty fish (like herring or sprat), but frying times may vary.
Variations
- You can add pepper or a sprinkle of garlic powder over the fish after salting if you want a more intense flavor.
- Sometimes, I use thinner slices for snacks or cold sandwiches.
Serving Ideas
- With warm polenta, the classic way.
- Drizzled with lemon juice for a fresh taste.
- Chilled, it goes well with tomato salad or pickles.
Frequently Asked Questions
1. Can it be made in the oven?
Not in the classic way, but if you want to avoid frying, you can try it; however, the crust won’t turn out as crispy.
2. How much oil do I use for frying?
Just enough to cover the rounds halfway; it doesn’t need to be a deep-fry situation.
3. Can leftovers be kept for the next day?
Yes, they keep well in the fridge, but the crust won’t be as crispy.
4. Can I leave the fish whole?
I don’t recommend it – the rounds fry more evenly and are easier to eat.
5. How do I prevent the oil from splattering?
Make sure to dry the rounds well before dredging in cornmeal and don’t put wet fish into hot oil.
Nutritional Values (estimates)
For one serving (half of the recipe):
Approximately 350-400 kcal
Protein: 30-35 g
Fat: 25-30 g (depending on how much oil the crust absorbs)
Carbohydrates: 10-15 g (from cornmeal)
Values may vary based on the type of mackerel, how much oil the crust retains, and how much cornmeal you actually use.
Storage and Reheating
Fried mackerel can be stored in the fridge in a sealed container for up to 2 days. Reheating in the oven or pan brings it close to the original texture, but the crust will still soften. I do not recommend freezing after frying. It’s best enjoyed fresh.
Quick Info
Total time: approximately 30 minutes (depending on how quickly the fish thaws)
Preparation time: 15 minutes (cleaning, cutting, seasoning)
Frying time: 10-15 minutes
Servings: 2
Difficulty: easy
Recipe type: main dish, suitable for any day
Ingredients
2 whole mackerel (usually frozen)
salt
cornmeal
oil for frying
Preparation steps
1. If using frozen mackerel, take it out in advance and let it thaw completely. You can speed up the process by placing the fish in cold water, but make sure it’s not still frozen inside.
2. Cut each mackerel along the belly and clean it thoroughly of organs and blood. Remove the heads if you prefer, then rinse the fish well inside and out.
3. Slice the fish into thicker rounds, about 2-3 cm. This way, they cook evenly and are easier to handle while frying.
4. Sprinkle salt on all sides of the mackerel rounds, not too much, just enough for flavor.
5. Place cornmeal on a deep plate. Dredge each piece of fish in the cornmeal, making sure it’s well coated on both sides. Shake off any excess.
6. Heat oil in a frying pan – there should be enough to cover the fish at least halfway.
7. When the oil is hot, carefully add the mackerel rounds to the pan, making sure not to overcrowd. Fry over medium to high heat for 4-5 minutes on each side, until the crust turns golden and crispy.
8. Remove the fried mackerel onto paper towels to drain any excess oil.
9. Serve the mackerel hot, with polenta or lemon juice, as preferred.
Why I make this recipe often
It’s one of the simplest fried fish options I know. You don’t need flour, eggs, or any extra ingredients, and the cornmeal provides a crispy crust effortlessly. Mackerel is affordable, has few bones, and is easily found frozen. Plus, it cooks quickly and tastes just as good the next day, cold.
Tips and Variations
Tips
- The fish must be completely thawed before frying; otherwise, it will splatter and won’t cook evenly.
- Don’t overcrowd the pan, as it will lower the oil temperature.
- Don’t leave the fish too long on one side – the cornmeal crust will become hard and dry if overcooked.
Substitutions
- If you don’t have cornmeal, you can use semolina, but the texture will be slightly different.
- Mackerel can be replaced with another small, fatty fish (like herring or sprat), but frying times may vary.
Variations
- You can add pepper or a sprinkle of garlic powder over the fish after salting if you want a more intense flavor.
- Sometimes, I use thinner slices for snacks or cold sandwiches.
Serving Ideas
- With warm polenta, the classic way.
- Drizzled with lemon juice for a fresh taste.
- Chilled, it goes well with tomato salad or pickles.
Frequently Asked Questions
1. Can it be made in the oven?
Not in the classic way, but if you want to avoid frying, you can try it; however, the crust won’t turn out as crispy.
2. How much oil do I use for frying?
Just enough to cover the rounds halfway; it doesn’t need to be a deep-fry situation.
3. Can leftovers be kept for the next day?
Yes, they keep well in the fridge, but the crust won’t be as crispy.
4. Can I leave the fish whole?
I don’t recommend it – the rounds fry more evenly and are easier to eat.
5. How do I prevent the oil from splattering?
Make sure to dry the rounds well before dredging in cornmeal and don’t put wet fish into hot oil.
Nutritional Values (estimates)
For one serving (half of the recipe):
Approximately 350-400 kcal
Protein: 30-35 g
Fat: 25-30 g (depending on how much oil the crust absorbs)
Carbohydrates: 10-15 g (from cornmeal)
Values may vary based on the type of mackerel, how much oil the crust retains, and how much cornmeal you actually use.
Storage and Reheating
Fried mackerel can be stored in the fridge in a sealed container for up to 2 days. Reheating in the oven or pan brings it close to the original texture, but the crust will still soften. I do not recommend freezing after frying. It’s best enjoyed fresh.