Fried Mackerel in Wine Marinade and Batter

Name: Fried Mackerel in Wine Marinade and Batter Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: European
Ingredients: Mackerel 1; Dry white wine 100 ml; Lemon juice 1-2 tsp; Lemon a wedge, for serving; Egg 1; Flour, salt, ground black pepper to taste; Vegetable oil for frying

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45 mins

For some reason, fried mackerel isn’t particularly popular. Probably because of its strong, pungent smell. But fish for frying needs to be marinated to take that smell away. Just a little.

People usually fry hake, perch, shark or flounder. Yet if you make a little effort, mackerel can give any other fried sea or river fish a run for its money when it comes to flavor.

Frying is a method of cooking food in oil, or without it, that forms a distinctive crust on the surface. Usually you add oil in an amount equal to 5-10% of the weight of the main ingredient.

Of all the ways to prepare and fry food, fish tastes best breaded or battered. I don’t know about you, but I love fried fish dredged in flour and dipped in egg. And always with a vegetable side dish.

How to fry tasty mackerel? Getting mackerel ready for frying is easy and, most importantly, quick. It doesn’t take long to fry, either. Fried mackerel makes a great, tasty lunch.

More with mackerel

Caribbean Fried Mackerel with Banana

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Stuffed Mackerel with Tomatoes, Onion and Potatoes

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Oven-Baked Fish with Vegetables (Saury Recipe)

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Mackerel Baked with Vegetables on a Clay Platter

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Grilled Mackerel

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Ingredients

2 servings

Mackerel 1
Dry white wine 100 ml
Lemon juice 1-2 tsp
Lemon a wedge, for serving
Egg 1
Flour, salt, ground black pepper to taste
Vegetable oil for frying

Step-by-step recipe

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Preparing the fish

If the fish is frozen, thaw it first. It’s better to thaw it in the open air rather than under running water. Better still, move it from the freezer to the fridge the evening before.
Cut off the fillets, removing the head, tail, fins and backbone. If possible, remove the rib bones too. They are quite large and come away easily.

Marinade

Fish for frying needs to be marinated to take away the strong smell. Just a little. The mackerel will end up with practically no smell at all.
Season the fish with salt and pepper to taste and pour the marinade over it. For the marinade, use 100 ml of dry white wine and 1-2 tsp of lemon juice. Leave the fish to marinate for 20-30 mins.
You can replace the wine with a little lemon juice mixed with water, or with red wine vinegar diluted with water.
Take the fish out of the marinade and pat it dry with a paper towel. If the pieces are too large, cut them in half.

Frying

Break the egg into a bowl, add salt and pepper, and beat with a fork until smooth.
Dredge the pieces of fish in flour.
Dip the fish in the egg and place it in a well-heated frying pan with vegetable oil.
Fry the fish over medium-low heat until golden brown, 3-4 minutes. Then turn it over and fry on the other side for another 3-4 minutes. Mackerel doesn’t need to be cooked too long: it should stay tender and juicy, not dry.