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Fried Salt Mackerel

A salted mackerel fillet fried in lard after soaking and flour coating.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Fried Salt Mackerel

Ingredients

Directions

Prepare

  1. Soak the salt mackerel skin side up in plenty of water for 24 hours.

  2. Dry the fish and coat it well with flour.

Cook

  1. Fry the fish in hot lard until well browned.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Salt mackerel
Main protein, seasoned by curing and made tender and flavourful by soaking out excess salt.
Flour
Coating that dries the surface and helps form a crisp, browned crust when fried.
Lard
Frying fat that conducts heat evenly and promotes browning and a crisp exterior.

The step that matters

Drying the fish before frying. Flour adheres best to a dry surface, and surface moisture would steam the coating and prevent a crisp, even browning in the hot fat.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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