Pan-Fried Mackerel

For crispier skin, make sure the skillet is hot before adding the mackerel.

Pat the mackerel dry with paper towels before seasoning to help achieve a better sear.

Add citrus zest or a splash of soy sauce to the sauce for a different twist.

Score the mackerel skin lightly before cooking to prevent curling.

What is mackerel?

Mackerel is a rich, oily fish known for its strong, distinctive flavor. It is high in omega-3 fatty acids and typically grilled, baked, or pan-fried.

Can I use other types of fish instead of mackerel?

You can substitute other oily fish like salmon or sardines; however, the cooking time and flavor will vary.

What if I don't have red wine vinegar?

You can substitute red wine vinegar with white wine vinegar, apple cider vinegar, or lemon juice; the flavor will change slightly, but it will still add acidity.

How can I know when the mackerel is cooked?

Mackerel is done when it flakes easily with a fork and its flesh is opaque. Be careful not to overcook it, as it can become dry.

Can I add more ingredients to the sauce?

You can add herbs like parsley, thyme, or dill for extra flavor. A dash of mustard or honey can also balance the acidity.

How do I clean mackerel before cooking?

Make sure that the mackerel is properly filleted and check for any pin bones that may need to be removed. Rinse the fillets under cold water and pat them dry with paper towels before seasoning.

How do I store leftovers?

Store any leftover mackerel in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid drying out the fish.

Can I freeze the cooked mackerel?

It is possible to freeze cooked mackerel, but it is best enjoyed fresh. If freezing, wrap it tightly in plastic wrap and then in foil or use a freezer-safe container. Thaw before reheating.

How do I reheat the mackerel?

You can reheat it in a skillet on the stovetop or covered in foil in the oven at 350 degrees F.

Stainless Steel Skillet: For pan-frying the mackerel fillets.

Measuring Spoons: For measuring the olive oil and smoked paprika.

Fish Turner or Spatula: For flipping the mackerel without damaging the fillets and for transferring them to dinner plates.

Garlic Press (optional): For preparing the garlic. Otherwise you can use the side of a chef's knife to crush it.

Spoon: For drizzling the garlic-vinegar sauce over the fish after frying.

Garlic Mashed Potatoes: These creamy potatoes can soak up the garlic-vinegar sauce beautifully. They provide a delightful contrast in texture to the crispy fish while balancing the dish's savory and tangy elements.

Citrus Salad: A salad with segments of orange and grapefruit adds a burst of fresh flavors.

Quinoa Salad: A nutty quinoa salad with chopped herbs, cherry tomatoes, and a light lemon dressing complements the fish without overwhelming its flavor.

Herbed Couscous: Light and fluffy, couscous tossed with parsley and mint makes a great side. Its mild taste allows the mackerel to shine.

Roasted Asparagus: A side of tender roasted asparagus drizzled with olive oil and lemon complements the fish.

Chickpea Puree: This smooth chickpea spread can stand in as a fantastic base for the mackerel. Its earthy flavors and creamy texture provide a delightful contrast to the fish's crispy exterior.

Herbed Rice Pilaf: Fluffy rice pilaf with herbs and almonds makes for a simple yet sophisticated side.

Wine Pairings
Sauvignon Blanc: This zesty white wine with its bright acidity and herbal notes, which will work wonders with the richness of mackerel. Look for one with hints of lemon and grass.

Chenin Blanc: If you want a wine that's a bit more versatile, go for a Chenin Blanc. Its fruity and floral qualities will balance the smoky paprika while the acidity cuts through the oiliness of the fish.

Prosecco: Feeling bubbly? Prosecco's light, fizzy character and subtle fruit flavors contrast beautifully with the savory garlic sauce and fatty bits of the fish.

Other Alcohol Pairings
Dry Gin and Tonic: A clean, herbal gin can complement the garlic and vinegar sauce splendidly.

Light Lager: Its crispness won't overshadow the mackerel, making it a perfect choice to sip alongside the meal.

Aperol Spritz: A lively drink made with Aperol, Prosecco, and a splash of soda.

Non-Alcoholic Pairings
Sparkling Water with Citrus: Spice things up with some sparkling water dressed with a slice of lemon or lime.

Herbal Iced Tea: A chilled herbal tea, like mint or chamomile, can bring a refreshing touch that pairs excellently with the dish.

Cucumber Mint Mocktail: A refreshing blend of muddled cucumber, mint, and a splash of soda water can provide a cooling counterbalance to the mackerel.