Crispy & Juicy Mackerel Fillets with Curry Coating
Delicious Pan-Fried Mackerel with Curry
Experience the delightful combination of crispy exterior and tender, flaky interior with these pan-fried mackerel fillets coated in a savory curry mixture. This recipe effectively masks any fishy odors while infusing the mackerel with a wonderful curry aroma that pairs exceptionally well. Pan-fried to a perfect golden brown, these mackerel fillets are a true delight that will make you want to eat them with every spoonful of rice. It’s a simple yet incredibly satisfying dish.
Ingredients- 3 packs of salted mackerel fillets (thawed)
- 5 Tbsp curry powder
- 1 cup all-purpose flour (for coating)
- 1/2 cup breadcrumbs
Cooking Instructions
Step 1
1. If using frozen mackerel, thaw the fillets overnight in the refrigerator or at room temperature for a few hours before cooking. 2. Gently rinse the thawed mackerel under cold running water, then pat them thoroughly dry with paper towels. This step is crucial for achieving a crispy coating.
Step 2
In a wide tray or a large bowl, combine the curry powder (5 Tbsp), all-purpose flour (1 cup), and breadcrumbs (1/2 cup).
Step 3
Whisk these dry ingredients together thoroughly using a spoon or a whisk until they are evenly mixed. This blend will form the flavorful and crispy coating for the mackerel.
Step 4
Place the patted-dry mackerel fillets onto the tray or bowl with the coating mixture.
Step 5
Gently press the mackerel fillets into the coating mixture, ensuring that all sides are evenly and generously coated. Don’t apply too much pressure, just enough to make the coating adhere well. An even coating is key to preventing burning and achieving a beautiful golden color.
Step 6
Heat a generous amount of cooking oil in a frying pan over medium heat. To test if the oil is hot enough, you can drop a small pinch of the coating mixture into the pan; it should sizzle immediately. Carefully place the coated mackerel fillets into the hot oil, ensuring the belly side faces down first.
Step 7
1. Reduce the heat to medium-low to prevent the coating from burning. Pan-fry the mackerel for about 4-5 minutes on the first side until it’s golden brown and crispy. 2. Carefully flip the mackerel using a spatula and cook the second side for another 2-3 minutes until it’s also golden brown and perfectly cooked through. Adjust the heat as needed to ensure crispiness without burning.
Step 8
Once cooked to perfection, transfer the crispy curry mackerel to a serving plate. For an extra touch of freshness and flavor, garnish with a few slices of lemon before serving.
