Fried mackerel in a frying pan. Recipe with photo with onions, carrots, mayonnaise in batter, tomato sauce, flour

5-6 servings

30 minutes

191 kcal

5/5 (1)

Today, fried fish occupies a special place in many cuisines around the world. Yes, this is not strange, because it is so rich in various minerals, trace elements and vitamins. The options for preparing and serving fish simply amaze with their sophistication. Today I want to offer you one of the fastest recipes for cooking fried mackerel in a frying pan. This type of fish is very rich in protein, phosphorus, iodine, fluorine, potassium, calcium, sodium, magnesium and other useful trace elements. And it is unpretentious in preparation.

Did you know? Some scientists believe that regular consumption of fatty fish (mackerel, salmon, cod and others) protects against the development of asthma, cardiovascular diseases, and the formation of blood clots in blood vessels, since magnesium and Omega-3 fatty acids have an anti-inflammatory effect.

Option 1: Classic recipe for mackerel fried in a frying pan

If you want to quickly prepare a delicious and healthy lunch or dinner, then these recipes are for you. Mackerel will delight you and your loved ones with its excellent taste and appetizing aroma. It is prepared more than simply. The pieces are marinated or simply salted to taste. You can use a wide variety of spices and seasonings.

According to the classic recipe, mackerel steaks are breaded only in salt, flour and egg. Other variations use herbs, creamy mushroom sauce, mayonnaise batter, soy sauce and sesame seeds. Everyone can find their own recipe.

Ingredients:

• two fishes;
• two tablespoons of wheat flour;
• one egg;
• a couple of heaped spoons of breadcrumbs;
• a couple of pinches of salt;
• vegetable oil for frying.

Step-by-step recipe for mackerel fried in a frying pan

Prepare the fish. If the mackerel is frozen, be sure to thaw it at room temperature until soft. Then gut the carcasses. Remove the heads, cut off the fins and tail. Remove the dark film from the inside of the ribs. It is convenient to do this with a paper towel. Rinse the carcasses in cold water. Pat dry from moisture. Cut the fish into steaks.

Whisk the egg until smooth and pour into a bowl. In a bowl, mix flour and salt. Pour breadcrumbs into the third container.

Dredge steaks on all sides in flour. Then dip into egg. And bread it in breadcrumbs.

Immediately place in a frying pan heated with vegetable oil. If done correctly, the oil will begin to sizzle a little. Fry the pieces until a golden brown crust appears on the bottom side - over moderate heat. Turn over to the other side, reduce the heat. Cover the pan with a lid. Cook for about 3-4 minutes more. When a crispy crust forms on the underside, turn the fish over again. Turn off the heat, close the lid. Let her “rest” for a couple of minutes.

Place the pieces on layers of paper towel. This will remove excess fat. Serve the fish with a side dish, fresh vegetables and herbs.

You can replace flour breading with starch or use any cereal flour instead of wheat flour.

Mackerel baked in foil - homemade recipe

Take:

• Fish - 2 pcs.
• Butter - 3 large spoons.
• Lemon - half.
• Onions - 1 medium-sized piece.
• Chopped parsley - 1 tbsp. spoon.
• Chopped basil - half a tablespoon.
• Pickled capers - 2 teaspoons.
• Pepper, salt - to taste.

How to cook:

1. Clean the fish, wash and dry with paper towels. Squeeze the juice from the lemon and cut the onion into rings.
2. Mash the butter with a fork and beat until it becomes soft. Pour in lemon juice, add onion, chopped capers, pepper, salt and mix thoroughly.
3. Lubricate the fish with the resulting paste, outside and inside. Wrap the fish prepared for baking in foil and place on a wire rack in the oven for 30 minutes. Bake at 225 degrees.

Option 2: Quick recipe for mackerel fried in a frying pan

To quickly get the desired dish, use small mackerel carcasses for the recipe - no more than 300 g each. These are quicker to clean, and frying takes noticeably less time.

Ingredients:

• 1-2 fish carcasses;
• a couple of pinches of dried herbs;
• a couple of pinches of salt;
• 3-4 tablespoons of vegetable oil;
• sprigs of rosemary.

How to quickly cook mackerel fried in a frying pan

Clean the mackerel - rip open the belly and take out the insides. Cut off the head, tail and all fins. Rinse the carcasses thoroughly in cool running water. Dry. Trim the fillet from the spine. Remove the rib bones. To cut fish, use a sharp knife or ordinary kitchen scissors.

Rub the fish fillet with a mixture of dry herbs. Don't add salt.

Heat vegetable oil with a sprig of rosemary in a frying pan. Place all the fillets. Fry on both sides until golden brown.

Place the fillet on a plate. Add some salt. Cover with food foil, shiny side inward. Leave for a few minutes. And then serve it to the table.

A sprig of rosemary serves as a natural flavoring in this recipe. She gives away all her essential oils and is not used further. In the same way, you can flavor the dish with a fresh sprig of thyme, mint or oregano.

In batter with mayonnaise

The prepared ingredients are enough to prepare 4 servings of mackerel in mayonnaise batter:

Step-by-step cooking instructions:

1. The first step is to prepare the mackerel. To do this, you should defrost it, cut off the fins with a sharp knife, cut off the tail and separate the head. You should also rip open the belly and remove the entrails. The prepared carcass will need to be washed under running water and cut into medium pieces.
2. Next, you will need to remove the husks from the garlic cloves and chop them very finely. Place the prepared mackerel along with the garlic in a bowl, add table salt and ground pepper and mix the ingredients thoroughly with your hands so that each piece of fish is coated with spices.
3. Then you can make the batter. To do this, you need to break the eggs into a separate container, add flour and pour in mayonnaise. You should also add the khmeli-suneli seasoning and thoroughly beat the mixture using a fork or whisk until a single mass is obtained.

4. Now the pieces of mackerel need to be placed in batter, mix everything thoroughly and place the fish on a pre-hot frying pan greased with sunflower oil. Mackerel must be fried until golden brown on all sides.

Finished mackerel in batter should be served with a sprig of fresh dill, green onion petals and radishes.

Option 3: Mackerel fried in a frying pan with mushroom sauce

For the gravy, use the most affordable champignons. They do not require special preparation, and they fry almost in an instant.

Ingredients:

• a couple of fish;
• 4-5 mushrooms;
• half an onion;
• 50 ml cream (or sour cream);
• a teaspoon of flour;
• salt to taste;
• ground black pepper to taste;
• sunflower oil for frying.

How to cook

Prepare the fish - thaw, clean, rinse. Dry the carcasses with paper towels. Cut into pieces or steaks. Can be cut into clean fillet without bones, but with skin.

Heat the sunflower oil well in a frying pan. Place the fish. Fry first on one side until golden brown, then on the other. Place the finished fish on a plate. Cover with food foil - shiny side to the product. This way the mackerel will not have time to cool down before you make the mushroom gravy.

Rinse the mushrooms. Cut into thin slices.

Peel the onion and rinse. Cut into fine cubes. Fry in a frying pan in oil for about a minute. Turn the heat to high and add mushrooms to the pan. Stir. Sauté until the pieces are golden brown. Add salt and ground pepper to taste. Pour in the cream. Turn down the heat. Simmer until thickened. Mix flour with cold water (about 2 tablespoons) until smooth, add to gravy. Stir quickly. The sauce can then be pureed in a blender or used as is.

Place the fish on a serving plate. Next to it is the sauce. It can be poured directly onto the fish or served next to it in a gravy boat.

It would be ideal if you decorate this dish with fresh chopped herbs and a thin slice of lemon. Another sauce option for fried fish dish. Mix finely chopped spicy herbs (parsley, dill) with sour cream and garlic puree.

In tomato-orange sauce

To prepare 6 servings of fish in tomato-orange sauce, you need the following ingredients:

• 2 fresh mackerel;
• 1 tbsp. l. tomato paste;
• 400 g of tomatoes in their own juice;
• 1 orange;
• 10 olives;
• 1 onion;
• 3 cloves of garlic;
• 3 tbsp. l. vegetable oil;
• 1 tsp. table salt;
• 1/2 tsp. chopped pepper;
• 1/2 tsp. spice mixtures for fish.

Step-by-step cooking instructions:

1. The first step is to prepare the fish. It must be gutted, the tails and heads cut off with a sharp knife, the fins cut off and the prepared mackerel washed under running water. Now the mackerel carcasses can be cut into portions and all bones removed.
2. Next, you will also need to rinse the orange under cold water, remove the zest from it using a fine-hole grater and squeeze the juice out of the fruit.

3. Then the tomatoes in their own juice must be peeled, placed in a blender bowl and chopped. The onion along with the garlic cloves should be peeled, the onion should be chopped into small cubes, and the garlic cloves should be cut into 4 parts.
4. Now you can heat a frying pan, pour sunflower oil into it and add chopped garlic and onions. Vegetables need to be fried on medium heat for 3 - 4 minutes, constantly stirring them with a kitchen spatula.
5. Then pour the crushed tomatoes into another frying pan, pour in the orange juice, add the zest and tomato paste. All components must be mixed until a single mass is obtained. When the mixture begins to boil, you will need to add salt, ground pepper, a mixture of spices for fish and add fried vegetables.
6. Now you can put pieces of mackerel into the tomato-orange sauce, add olives, mix the ingredients again, cover the frying pan with a lid and simmer on low heat for about 20 minutes, periodically turning the pieces of mackerel.
7. After the time has passed, the frying pan should be removed from the stove and the dish should be allowed to brew under a closed lid for 20 - 25 minutes.

Option 4: Mackerel fried in a pan in mayonnaise batter

In this version, the mackerel turns out unusually tender and soft. All thanks to one secret ingredient in the dish. This is regular table mustard. You only need a couple of drops, and the result is gorgeous. The fish is marinated and becomes very tasty after frying.

Ingredients:

• one large fish;
• a couple of tablespoons of mayonnaise;
• two drops of table mustard;
• one egg;
• a heaped tablespoon of wheat flour;
• a couple of pinches of salt;
• spices to taste;
• sunflower oil for frying.

Step by step recipe

Clean the fish from all excess. Rinse thoroughly in cold water. Trim the fillet from the backbone. Cut two fillets into slices. If you come across bones, remove them. To do this, it is convenient to arm yourself with tweezers.

Whisk the egg in a bowl. Add mustard, salt, spices, mayonnaise. Mix thoroughly. Add flour, mix again.

Dip all the fish pieces into the batter. Stir gently. If desired, you can leave the mixture for 10-15 minutes to marinate.

Pour a few tablespoons of sunflower oil into the pan. Heat until hot. Place fish pieces into it one at a time. Don't touch it for a couple of minutes. You want a crispy crust to form on the bottom side. Turn the fish over. Cover with a lid and reduce the heat slightly. Fry until done.

To prevent the fish from “jumping” when cutting, place several layers of paper towel under the cutting board.

With hot sauce

To prepare this dish you will need the following:

• mackerel – 2 pcs.;
• chili sauce – 1-2 tsp;
• red onion – 1 pc.;
• mustard seeds - 1 tbsp. l.;
• garam masala seasoning – 1 tsp;
• canned tomatoes – 350 g;
• celery – 2 pcs.;
• dried oregano – 1 tsp;
• sunflower oil – 2 tbsp. l.;
• parsley – 25 g;
• salt.

Step-by-step cooking instructions:

1. First you need to wash the mackerel in running water, dry it with towels and clean it of all excess. Afterwards, grease the pan with 1 tbsp. l. sunflower oil, warm it up, add mackerel into it and fry for 2-3 minutes. on both sides until golden brown over low heat.
2. Then you will need to pour the remaining oil into another frying pan, heat it, put the mustard seeds in it, peel the onions, wash them, chop them into half rings, place them in the mustard and fry for several minutes until the onions are transparent. Afterwards, you can add all the spices and chili sauce to the fried onions and mustard seeds.

3. Next, rinse the celery, dry it and cut into small pieces. You also need to cut the canned tomatoes, put them in a frying pan with the onions and sauce and simmer for 10 minutes, setting the heat to low, until all the moisture from the tomatoes has disappeared.