In addition to eating mackerel, which can take in many good proteins, as well as several vitamins and minerals, it is also rich in omega-3 fatty acids, so mackerel is also believed to help maintain cardiovascular health, but how to fry mackerel to make it more delicious? Here's how to easily fry delicious mackerel with a crispy skin and a juicy inside.
A simple way to fry mackerel until the skin is crispy on the outside and juicy on the inside
There are two types of mackerel on the market, with and without salt, and either one can be fried by following the steps below to make it fragrant and delicious.
Step 1: In order to prevent the mackerel skin from tearing during frying, make a few shallow cuts on the skin, with each knife about 2 3cm apart.
Step 2: If you buy unsalted mackerel, sprinkle a little salt evenly on the skin to remove the smell, and let it sit for 10 minutes.
If you buy salted mackerel, skip this salting step. If you want to remove the smell of the fish, you can smear it with a little cooking wine.
Step 3: Using a paper towel, gently absorb the excess water released from the surface of the mackerel due to the salt. Then sprinkle with a pinch of salt to taste.
If buying salted mackerel, skip the salting step and simply gently dry the surface of the mackerel with a kitchen paper towel.
Step 4: Heat 1 tbsp of cooking oil in a frying pan and fry the mackerel on the skin-side down for about 4 to 5 minutes over medium heat until the skin is browned.
If the mackerel is too large to fit in the frying pan whole, you can cut it in half before putting it.
Step 5: When the mackerel skin is colored, gently turn the fish over (be careful not to break the flesh when turning it), then cover the pan and turn to low heat to simmer for 4 to 5 minutes, and confirm that the mackerel is cooked through, then you can start the pan and put it on the plate.
Serve the fried mackerel hot