Crispy & Delicious Pan-Seared Mackerel
Perfect Mackerel Recipe: How to Grill Frozen Mackerel on a Pan Without the Fishy Smell
When you crave a variety of fish dishes, instead of eating out, we enjoy simple grilled frozen mackerel at home. Learn how to make delicious, crispy mackerel fillets on the pan, free from any unpleasant fishy odors.
Main Ingredients- 2 packs frozen mackerel (approx. 317g)
- A pinch of curry powder (mild flavor recommended)
- 1-2 Tbsp tempura flour
- Plenty of rice water (for soaking)
- Plenty of cooking oil
Cooking Instructions
Step 1
First, prepare a generous amount of rice water. Place the frozen mackerel in a bowl and pour enough rice water to fully submerge the fish. Let it soak for about 15 minutes. Soaking in rice water not only helps the mackerel thaw naturally but also effectively removes any fishy smell, resulting in a cleaner and more delicious grilled mackerel.
Step 2
After 15 minutes, take the mackerel out of the rice water. Gently rub the skin side under running water to clean it, and rinse the flesh side with cold running water. This step helps remove any surface impurities.
Step 3
Place the cleaned mackerel on a few sheets of paper towel. Gently press down with the paper towel to thoroughly pat dry the mackerel. Removing excess moisture is crucial for the tempura flour to adhere well and for achieving a crispier texture when cooked.
Step 4
Sprinkle the tempura flour evenly over the dried mackerel. Using a spoon or your hands, gently rub the flour all over the fish, ensuring a thin and even coating on all sides. Be careful not to apply too thick a layer, as this can make the coating taste doughy.
Step 5
Lightly sprinkle the curry powder over the tempura-coated mackerel. Immediately drizzle a little cooking oil and, wearing disposable gloves, gently massage the curry powder into the fish. Adding curry powder helps reduce the fishy odor and infuses a subtle, pleasant aroma, elevating the flavor profile and making it feel like a gourmet dish.
Step 6
Now, heat a frying pan over medium heat and add a generous amount of cooking oil. Once the pan is adequately preheated, carefully place the seasoned mackerel into the pan.
Step 7
Immediately after placing the mackerel in the pan, cover it with a lid. Cooking fish in a frying pan without a lid can cause oil to splatter, making your kitchen messy. Covering the pan ensures even heat distribution, cooking the fish thoroughly inside while preventing oil splatters.
Step 8
Cook the mackerel with the lid on. After about 5-7 minutes, lift the lid and check if the bottom side of the mackerel is golden brown. Using a spatula, carefully flip the mackerel over, being mindful not to break its shape.
Step 9
After flipping, keep the lid on and continue to cook. This time, allow sufficient time for the flesh side of the mackerel to become golden brown and fully cooked. You can test for doneness by inserting a chopstick; if no pink juices come out, it’s ready.
Step 10
Once the mackerel is golden brown and perfectly cooked on both sides, turn off the heat to finish. Congratulations, you’ve successfully made delicious pan-seared mackerel! Enjoy it with a side of hot steamed rice.
