Fresh Mackerel, Fried
Ingredients
Directions
Prepare
Score the mackerel and sprinkle with coarse sea salt.
Roll the fish in Indian meal.
Fry
Heat the cooking fat in a pan until very hot.
Fry the fish in the hot fat until crispy.
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
- Fresh mackerel
- Is the main fish, cooked whole in the fat until its skin and flesh crisp.
- Indian meal (cornmeal)
- Forms a coating that crisps and browns in the hot fat, adding texture.
- Cooking fat (such as oil or lard)
- Conducts heat to cook the fish quickly and crisp the coating.
The step that matters
Heat the fat until very hot before frying. Fat that is hot enough sears the coating immediately, so it crisps rather than soaking up oil. Fat that is too cool makes the fish greasy and the coating soggy.
“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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