Juicy and Delicious Pan-Seared Mackerel
Easy at Home! Crispy Outside, Moist Inside Mackerel with a Frying Pan:D
Here’s a super simple and delicious recipe for pan-seared mackerel, perfect for when you have frozen mackerel on hand. You can cook it cleanly without worrying about oil splattering, and it also reduces the fishy odor, making it a recipe anyone can succeed with. Sear it until the outside is crispy and the inside is wonderfully moist, making it a perfect side dish for rice or a great snack with drinks!
Main Ingredients
- 1 whole mackerel
Cooking Instructions
Step 1
First, thaw the frozen mackerel at room temperature for about 30 minutes to 1 hour. If it’s too cold, it might take longer to cook.
Step 2
Using a knife, cleanly trim off the head and tail of the mackerel. If the innards haven’t been removed, make a cut along the belly and thoroughly clean out the insides.
Step 3
Pat the mackerel dry with paper towels. If there’s excess moisture, it can cause oil splatters or prevent the skin from getting crispy. Next, wrap the mackerel with parchment paper. Roll the mackerel tightly in the parchment paper and fold the ends to create a sealed packet. This method is excellent for preventing oil splatters when pan-frying, reducing fishy odors, and retaining just the right amount of moisture for a wonderfully tender result.
Step 4
Heat a frying pan over medium heat. Place the parchment-wrapped mackerel in the pan, skin-side down. Cooking the skin first will help it become crispier and more golden. Keep the heat at medium and watch carefully to prevent burning.
Step 5
Once the mackerel skin looks nicely browned and has a lovely golden color, carefully flip it over. Continue to cook on medium heat, ensuring it cooks evenly through the center.
Step 6
When both sides of the mackerel appear beautifully golden brown, transfer the entire packet onto a plate. Now, microwave it for 3 minutes. This step ensures the inside is heated through and becomes even more tender and moist.
Step 7
After microwaving, carefully unwrap the parchment paper. Be cautious of the hot steam, and enjoy the delicious aroma as you reveal the perfectly cooked mackerel.
Step 8
Voila! Thanks to the parchment paper, there were minimal oil splatters, the fishy smell was reduced, and you have a perfectly cooked mackerel that’s crispy on the outside and incredibly moist on the inside.
Step 9
※ For an extra flavor boost, serve with soy sauce, wasabi, or a squeeze of lemon. If you prefer a spicier kick, try our recipe for spicy ‘Gogalbi’ made in an air fryer! (See recipe → @6902028)
