Spanish Fried Mackerel Recipe

Spanish recipes often merge traditional flavors from Spain with influences from various European regions, developing fantastic culinary creations that combine the best of both worlds. Some Spanish mackerel recipes also took on this task, and the fried mackerel recipe is one of them. Read this article to learn more about this Andalusian recipe, with some tips for storing, serving, and ingredient substitutions that you can follow.

📝 Ingredients

• 5 mackerel filets
• 1 cup (120gr) all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 2 eggs
• 1/4 cup (60ml) milk
• Vegetable oil for frying
• Lemon wedges (optional, for serving)

👨‍🍳 Instructions

1. 1Start by rinsing each Spanish mackerel filet under...: Start by rinsing each Spanish mackerel filet under cold water and pat them dry with paper towels.
2. 2In a shallow bowl, mix the all-purpose flour,...: In a shallow bowl, mix the all-purpose flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. This will be the breading mixture. In a separate bowl, whisk together the eggs and milk until well combined. This will be the egg wash.
3. 3Dip each Spanish mackerel fish into the egg...: Dip each Spanish mackerel fish into the egg wash, allowing any excess to drip off. Next, coat the filet with the seasoned flour mixture, ensuring it's evenly coated. Press the flour mixture onto the fish to make it stick.
4. 4In a large, deep frying pan, heat about...: In a large, deep frying pan, heat about 1/2 inch of vegetable oil over medium-high heat until it reaches 350-375°F (175-190°C). You can test the oil's readiness by dropping a small piece of bread into it; if it sizzles and browns, the oil is ready.
5. 5Carefully place the Spanish mackerel filets into the...: Carefully place the Spanish mackerel filets into the hot oil, working in batches if necessary to avoid overcrowding. Fry for 4 minutes on each side or until they turn golden brown and are cooked through. The exact time will depend on the thickness of the filets.
6. 6Use a slotted spatula to carefully remove the...: Use a slotted spatula to carefully remove the fried mackerel from the oil, allowing any excess oil to drain. Place the fried mackerel on a plate lined with paper towels to absorb any remaining oil.
7. 7Serve the fried mackerel hot, optionally with lemon...: Serve the fried mackerel hot, optionally with lemon wedges for squeezing over the top.