Mackerel is a beneficial and nutritious fish, but it is usually eaten either smoked or baked in the oven. This is due to its strong fishy taste. However, if marinated in a mixture of dry white wine and lemon juice, then coated in flour, dipped in egg, and fried, the taste will change beyond recognition.
Ingredients
- Fresh-frozen mackerel — 750 g (2 pcs)
- Lemon — 1 pc.
- Dry white wine — 200 ml
- Eggs — 2 pcs.
- Flour — 50 g
- Salt — 1/5 tsp
- Ground black pepper — pinch
- Vegetable oil — 2 tbsp.
- Fresh dill — 1 sprig
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Cooking Instructions!
Prepare mackerel, lemon, and wine. You can also use your favorite spices and herbs to enrich the flavor of the dish.
Clean the fish from the head, tail, carefully remove the entrails, blood and dark films. The thoroughness with which you gut the fish carcasses will determine whether the finished dish will be bitter.
For the marinade, pour dry white wine into a bowl and squeeze lemon juice, removing the seeds. A whole lemon will yield approximately 70ml of juice.
Place the mackerel in the marinade and leave for 1 hour in a cool place.
After an hour, remove the pieces of fish from the marinade onto a paper towel. Season the mackerel with salt and pepper. Beat the eggs in a bowl until the whites and yolks are combined.
Sprinkle the flour into a separate dish, convenient for breading. Coat each piece of fish in flour on all sides.
Then dip the mackerel in the bowl with the beaten eggs.
Heat vegetable oil in a frying pan. Place the pieces of fish in the hot oil.
Fry the fish over medium heat for 3-4 minutes on each side, until golden brown.
Put the cooked pieces of fish in a pot and cover them with a lid while frying the next batch - this way the residual heat will continue to cook the fish, and the juice will stay in the fish pieces.
Serve the mackerel warm, garnished with fresh dill and onion rings.
The taste of the fish is very rich, and we did not use any spices other than salt and pepper. Mackerel contains few bones, which is another plus for this healthy and inexpensive fish.
