Mackerel is an oily fish with a distinct flavor. It's often smoked. If you prefer the fresh fish, consider a simple preparation. Mackerel can stand failrly high or prolonged heat. It's a natural for broiling (fillets) and roasting (whole fish). To broil, just salt and pepper the fillets and broil until flaky. Keep an eye on it, though! To roast, oil and season the skin of a cleaned, whole fish and bake on a sheet at 350F until just fork-tender.
answered 20 Oct '09, 21:32
Hmm - you need to know how to clean them. I hate that job. Here are some video lessons:
So you got rid of the bits you didn't want to eat. I presume you now have the body with the skin on and the innards discarded.
To cook it, the easy answer is to bake it in aluminum foil. The least likely way you can go wrong.
Open it up, dust with pepper and add some finely chopped onion, and a little fresh chopped broad leaf parsley or cilantro if you feel fancy. Close the fish. Take some foil, oil the surface. Any cooking oil you have to hand, rub it over with your finger. Make a parcel of the fish in the foil, throw it on a baking tray in a preheated oven, about 15 min at 360 deg F. If you forget about it, 20 min won't hurt.
Now remember that you forgot to make accompaniments, or sauce.
Mustard sauce goes great with mackerel.
You need, per fish,
3 oz Butter
Put the butter in a microwave bowl and heat on full power for 40 seconds. Throw the mustard in the bowl, mix with a fork. Add the sugar, mix, then the lemon juice and wine, mix. Heat it in the microwave for one minute, add the Worcester sauce, mix Add pepper to taste.
That's the hard bits covered. Cook a couple of taters first.
answered 21 Oct '09, 03:04
answered 15 Nov '09, 03:54
I just wound up deep frying in a wok.
Brine mackeral in dark soy or mushroom soy with smashed cilantro and smashed garlic 5 cloves for a couple hours.
Dredge: 2 cups cornstarch or flour 3 tbsp garlic powder 2 tbsp ground pepper 2 tbsp salt 1 tbsp cinnamon or 5 spice 1 tsp cayennne
Take makerel out of brine, season with pepper ( soys salty enough) Add mackerel to dredge covering it completely. Shake off excess. Add to hot oil filled wok - about 1 cup sunflower or veg. oil. Fry on each side for about 5 to 8 min or if your a pro spoon oil over opposite side. Take fish.out and drain on paper towel. Transfer to baking pan and bake in hot oven 450 c for 10 minutes. Remove.Add sqeezed lemon & cracked salt.
answered 24 Jan '12, 20:35