These oily fish fillets are great for a quick but healthy dinner as they are relatively inexpensive and can be pan-fried in minutes. Fished in the waters around the South West coast of Britain, mackerel is usually in season in the UK from April until September. Here’s how to make the most of it.
How to prepare mackerel fillets for cooking?
Mackerel fillets need very little prep before cooking, you may want to rinse them and check them for pin bones. It’s a good idea to keep the skin on as fillets as this holds them together as they cook. Some chefs such as Marcus Wareing, also score the skin to create more crispy texture and to stop the fish from curling when it is cooked.
Make sure you dry your fillets well, especially on the skin side, before frying. They are nice sprinkled with spices such as sweet paprika or turmeric. And rather than oiling the fish, wipe your pan with a little oil before cooking. You can also dip your mackerel fillets in a little seasoned flour, then frying, to give the fish a crisp, light finish.
How long to pan fry mackerel fillets?
The key with delicate fish fillets such as mackerel is not to overcook them. Fry the fillets, skin-side down for 3 minutes, before carefully flipping and cooking for 1-2 minutes more until just cooked through. Follow our recipe for perfectly cooked fillets
Metric
Imperial
- 2 fresh mackerel fillets, skin on and pin-boned
- 2 tbsp of olive oil
- 1 pinch of salt
- 1 pinch of freshly ground black pepper
Season the mackerel fillets with salt and pepper
- 2 fresh mackerel fillets, skin on and pin-boned
- 1 pinch of salt
- 1 pinch of freshly ground black pepper
Heat a dash of olive or rapeseed oil in a nonstick frying pan
Once the pan is smoking hot, add the mackerel to the frying pan, skin-side down. Turn the heat down to medium-high. As the fillets curl up away from the heat, gently apply pressure to the fillet to ensure that the fish stays flat and all of the skin comes into contact with the pan
Cook for 3–4 minutes, depending on the thickness of the fillet. Once the skin is crisp and golden, turn the fillet over and cook for 1-2 mins more. Serve up immediately
What is a good sauce to have with mackerel fillets?
When it comes to pan sauces, sweet and tangy sauces such as gooseberry, cherry tomato, or mustard varieties all work well with the rich oiliness of the fish. As with Mark Kempson’s Horseradish is a classic pairing, make your own horseradish cream with this recipe from Dominic Chapman.
What to serve with mackerel?
Earthy beetroot, peppery radish, irony greens and sweet orange are all excellent matches with mackerel. The aniseed flavour of fennel is also particularly good with the fish as in this recipe with a sweet yogurt dressing by chef Phil Fanning. Other veg or sides with flavours of the sea, such as samphire and seaweed are also a beautiful match, as are fresh tasting citrus or cucumber which cut through the buttery texture of the fish.
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