Spiced Pan-Fried Mackerel
Whole blue mackerel rubbed with a turmeric and chilli paste, pan fried crisp.
Everything you'll need
- 4 small Whole blue mackerel, cleanedback soon
- 1 tsp Ground turmeric
- 1 tsp Kashmiri chilli powder
- 1 tbsp Garlic and ginger paste
- 1 tbsp Lemon juice
- 2 tbsp Rice flour, for dusting
- as needed Oil, for frying
- to taste Salt
The method
- 1
Slash each mackerel two or three times on each side. Mix the turmeric, chilli, garlic and ginger paste, lemon juice and salt into a paste.
- 2
Rub the paste all over the fish and into the cuts, and rest for ten minutes.
- 3
Dust the fish lightly with rice flour for a crisper finish.
- 4
Heat a shallow layer of oil in a pan over medium-high until shimmering.
- 5
Fry the mackerel for three to four minutes a side until crisp and cooked through.
- 6
Drain briefly on paper and serve with lemon and rice.
About this dish
Mackerel is a rich, oily fish that stands up to bold spice, which is why a simple masala rub suits it so well. The turmeric and chilli paste forms a thin crust in the pan and the natural oils keep the flesh moist. Slash the sides so the rub gets right in and the fish cooks evenly. Cook it hot enough to set a crust without drying it out.
