This pan fried Mackerel recipe gives you a perfectly crispy and flavorful fish fry. It is made with Mackerel fish with a golden, spiced crust, all in under 30 minutes. Serve it as an appetizer with your favorite dip or side dish with rice and curry. Let’s see how to make this crispy mackerel fish fry recipe easily at home.
I love the crispy golden sear of pan-fried Mackerel fillet that is bursting with fragrant spices. Even Mackerel fish curry tastes awesome. Other fried fish recipes that you might like are Andhra fish fry, Manglorean fish fry, and fish masala fry.
About Mackerel Fish
Mackerel also known as Bangda, Anjal, or Ayla, is a budget-friendly sea fish popular across Maharashtra, Goa, Karnataka, and Kerala. It's also incredibly nutritious, packed with omega-3 fatty acids, protein, and essential vitamins and minerals.
Mackerel is an oily fish with a rich, fishy flavor, mild sweetness, and firm texture. If you are not a fish lover then the smell of Mackerel fish fry might be a problem.
To fix this, just marinate the fish in a mix of turmeric, lemon juice, and salt for 15 minutes. This will help to get rid of the fishy smell.
How to cook mackerel
There are many different ways to cook mackerel. The simple and easiest way to cook mackerel is by pan-frying them. But other techniques like baking, barbecuing, and grilling Mackerels are also popular.
The best part is that mackerel fillets cook to perfection, easily absorbing the flavors of any marinade or spice mixture because of its delicate flesh.
In this recipe post, I am sharing an Indian Mackerel fry recipe. I have shared all the problems and their solution to help you get perfectly fried fish every single time.
This Mackerel fish fry recipe includes all the tips to ensure that the fish is cooked evenly and retains its moisture, resulting in a tender and juicy bite.
Challenges you might face while frying Mackerel fish
Frying fish is challenging sometimes. You can experience issues like masala dissolving in oil or fish sticking to the pan, among other things.
Sticking and tearing while pan-frying the fish
Mackerel's tender flesh can stick to the pan, leading to tearing and falling apart during flipping. To prevent this try the following tips:
- Ensure your pan is scorching hot before adding oil.
- Pat the fish dry completely to remove excess moisture.
- Use a wide spatula for gentle flipping. Wait until the fish is cooked halfway through: Don't try to flip the fish too early, as it will break apart easily. Wait until the bottom is golden brown and slightly firm to touch.
- Consider dusting the fillets with flour or semolina for a crispy, non-stick coating.
Overcooking Mackerels
Mackerel cooks quickly, and overcooking can result in dry, rubbery flesh. Cook for short durations over medium-high heat. Look for the flesh to turn opaque and slightly golden brown. Use a food thermometer to check for internal temperature (145°F/63°C for safe consumption).
Splattering of oil
Since mackerel has a high moisture content, the oil will splatter and cause burns. Pat the fish dry thoroughly before frying. Lower the heat slightly, if the oil is spattering excessively or use a lid to protect from splatters.
Ingredients for the Perfect Mackerel Fry
- Fresh mackerel fish - Choose mackerel that are firm to the touch and have bright, clear eyes, and the gills should be dark red.
- Spice blend - Simple spice blend made with turmeric, ginger-garlic paste, red chili powder, coriander powder, and salt.
- Chili powder - I have used a combination of Kashmiri red chili powder and spicy red chili powder. Kashmiri red chili powder gives a bright red color to it (is less spicy) and spicy red chili powder makes it spicy. If you do not have them substitute with paprika.
- Lemon juice - Adds a tangy taste and balances the spiciness. Substitute tamarind or lime juice.
- Oil for frying - I used coconut oil but you can use any vegetable oil (that does not have a strong smell). Coconut oil gives a very nice aroma and flavor to fried fish.
- Coating - For the coating, I used fine semolina (rava or sooji) and rice flour. If you do not have rice flour you can skip it. The coating creates a crispy exterior.
How to pan-fry mackerel fillets (Step by step instructions with photos)
- Clean and prepare the mackerel - Rinse them under cold water and pat them dry with paper towels. With a sharp knife make small slits on both sides. It will help the fish to absorb the marinade flavors better. Apply ½ teaspoon turmeric, salt, and 1 teaspoon of lemon juice all over and inside the slits. It will remove the fishy smell from mackerels.
- Make the marinade - In a bowl, combine Kashmiri red chili powder, spicy red chili powder, turmeric, coriander powder, ginger-garlic paste, lemon juice, and salt. Add water a little at a time and mix until you get a thick spreadable paste.
- Marinate the mackerel - Apply the prepared marinade all over the mackerel one by one. Make sure to apply the marinade gently inside the slits. Let them sit for at least 15 minutes, or up to 30 minutes for deeper flavor.
- Prepare the coating - This will create an extra crispy layer while frying the mackerel. To make this - on a medium-sized plate, combine semolina (rava or sooji), rice flour, turmeric, red chili powder, and salt. Place the marinated fish one by one onto the prepared mixture. Gently press the fish to make sure the coating sticks to it. Flip the fish and coat the other side as well. Set it aside on a plate. You can watch the video on the recipe card for more details.
- Fry the mackerel - Heat 2-3 tablespoon of oil in a frying pan over medium-high heat. Once the oil is shimmering, carefully place the mackerel in the pan. You will hear a sizzling sound. Do not move the fish for 2 minutes. Cook for 3-4 minutes per side or until golden brown and cooked through. Serve immediately with your favorite sides, such as rice, curry, salad, and lemon wedges.
Tips for perfect Mackerel fry
- Avoid overcrowding the pan when frying Mackerel. This will lower the oil temperature and make the fish soggy.
- Cooking mackerel fillets in a pan - Fry the fish on medium-high heat. If the pan is not hot enough the coating of the fish dissolves in the oil.
- Once you place the fish to fry in the pan, let it cook for 2 minutes undisturbed. Then flip it and cook on the other side. This will ensure that the masala doesn’t come off from the fish while you fry it.
- To check if mackerel is cooked properly, check the slits in the thickest part of the fish – the flesh should be moist and firm but slightly opaque.
- You can use the spice blend to marinate and fry any fish.
What mackerel goes with
Mackerel fry is a versatile dish that can be enjoyed in many ways. Here are a few ideas to elevate your meal:
- Traditionally, we serve pan-fried mackerel as a side dish with steamed rice and dal or any curry. Along with a lemon wedge and onion slices.
- Grilled Vegetables - You can serve it with stir-fried bell peppers or zucchini.
- Mashed potatoes or potato wedges.
- Mango Salsa: Top the fried mackerel with fresh and flavorful mango salsa for a sweet and tangy kick.
Frequently Asked Questions
Yes, you can fry mackerel from frozen. Frying frozen fish can cause oil splattering, so use a lid to protect yourself from hot oil.
Also, the cooking time for a frozen mackerel will be a little longer (like additional 2-3 minutes on each side).
If you are pan-frying the Mackerel, cook the fish for 3-4 minutes per side, or until it is golden brown and opaque throughout (until the internal temperature reaches 145°F (63°C).
Mackerel being an oily fish has a strong fishy smell. It has a mild, slightly sweet, and salty flavor.
More seafood recipes that you might like
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Mackerel Fish Fry Recipe (Pan Fried Mackerel)
Equipment
- 1 Heavy bottom pan or Tawa (iron skillet)
Ingredients
To marinate the fish
- 4 Mackerel fish (also known as Bangda, Anjal or Ayla), Cleaned and gutted. It weights 500 grams after cleaned and gutted.
- ½ teaspoon turmeric powder
- salt to taste
- 1 teaspoon lemon juice
For the spice blend
- 2 teaspoon ginger garlic paste
- ½ teaspoon turmeric powder
- 2 teaspoon Kashmiri red chili powder
- ½ teaspoon spicy red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder optional
- salt to taste We have already added salt to marinate the fish so add salt only to flavor the masala
- 2-3 teaspoon lemon juice or 2-3 teaspoon tamarind pulp
For the coating
- ½ cup fine semolina rava/sooji
- ¼ cup rice flour
- ½ teaspoon Kashmiri red chili powder
- ¼ teaspoon turmeric powder
- a pinch of salt
Instructions
- Clean and prepare the mackerel - Rinse them under cold water and pat them dry with paper towels. With a sharp knife make small slits on both sides. It will help the fish to absorb the marinade flavors better. Apply ½ teaspoon turmeric, salt, and 1 teaspoon of lemon juice all over and inside the slits. It will remove the fishy smell from mackerels.
- Make the marinade - In a bowl, combine Kashmiri red chili powder, spicy red chili powder, turmeric, coriander powder, ginger-garlic paste, lemon juice, and salt. Add water a little at a time and mix until you get a thick spreadable paste.
- Marinate the mackerel - Apply the prepared marinade all over the mackerel one by one. Make sure to apply the marinade gently inside the slits. Let them sit for at least 15 minutes, or up to 30 minutes for deeper flavor.
- Prepare the coating - This will create an extra crispy layer while frying the mackerel. To make this - on a medium-sized plate, combine semolina (rava or sooji), rice flour, turmeric, red chili powder, and salt. Place the marinated fish one by one onto the prepared mixture. Gently press the fish to make sure the coating sticks to it. Flip the fish and coat the other side as well. Set it aside on a plate. You can watch the video on the recipe card for more details.
- Fry the mackerel - Heat 2-3 tablespoon of oil in a frying pan over medium-high heat. Once the oil is shimmering, carefully place the mackerel in the pan. You will hear sizzling sound. Do not move the fish for 2 minutes. Cook for 3-4 minutes per side, or until golden brown and cooked through. Serve immediately with your favorite sides, such as rice, curry, salad, and lemon wedges.
Video
Notes
- Avoid overcrowding the pan when frying Mackerel. This will lower the oil temperature and make the fish soggy.
- Cooking mackerel fillets in a pan - Fry the fish on medium-high heat. If the pan is not hot enough the coating of the fish comes out in the oil.
- Once you place the fish to fry in the pan, let it cook for 2 minutes undisturbed. Then flip it and cook on the other side. This will ensure that the masala doesn’t come off from the fish while you fry it.
- To check if mackerel is cooked properly, check the slits in the thickest part of the fish – the flesh should be moist and firm but slightly opaque.
- You can use the spice blend to marinate and fry any fish.
John Pereira
This Mackerel fish fry recipe in one word : YUM!!!
Preeti
Thanks. Glad you liked it.