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.

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Pssst…!!?? You can’t get enough of Spanish fish recipes? Have a look at my other posts: 

• Smoked mackerel recipe

• Mackerel Steaks Recipe

• Salted mackerel recipe

Background of the Dish

The fried mackerel recipe is the Andalusian version of the famous British dish “Fish and chips”, with the main difference that mackerel is the main ingredient here (instead of a white meat fish like the other one).

This dish was also a cheaper alternative to the British one, so it didn’t take too long until it became the best mackerel recipe in the South of Spain.

The pan fried mackerel recipes, in general, are newer than the ones for grilled or baked mackerel, as it wasn’t a preferred cooking method, but they managed to stand out and became a fan-favorite in the region.

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Things You’ll Need for Fried Mackerel Recipe

To prepare this fried mackerel recipe you need mackerel filets, flour, milk, eggs, and a mix of spices.

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)

How to Make Fried Mackerel Recipe – Step by Step Guide

1. For the first step in this fried mackerel recipe, you have to rinse each mackerel filet under cold water and pat them dry with paper towels. You can use king mackerel steaks if preferred (just adjust the cooking time).

2. Now grab a shallow bowl and mix the all-purpose flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (This will be your breading mixture). In a separate bowl, whisk together the eggs and milk until well combined (This will be your egg wash).

3. For the next step in this fish mackerel recipe, dip each filet into the egg wash. 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. After that, grab a large deep frying pan and 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. Then, carefully place the filets into the hot oil, working in batches if necessary to avoid overcrowding. Fry for 4 minutes per side or until they turn golden brown and are cooked through. The exact time will depend on the thickness of the filets.

6. Now, with the help of a slotted spatula, 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. Your fried mackerel fish recipe is now ready, and you can serve the fried mackerel hot. As an optional step, garnish with lemon wedges for squeezing over the top of the deep fried mackerel.

Substitution of Ingredients

The main ingredients for this fried mackerel recipe are the mackerel filets, flour, eggs, and milk, yet there are some changes that you can make.

For example, you can prepare this mackerel fish recipe with gluten-free flour or mix flour with breadcrumbs for the breading of the fish, and use vegetable milk instead of the regular one.

If you aren’t the biggest fan of mackerel filets, you can prepare this recipe with Spanish mackerel steak, but since they are thicker you would have to adjust the cooking time.

For a healthier alternative, you can check other mackerel filet recipes with different ways of cooking Spanish mackerel, such as the grilled mackerel recipe or the Spanish baked mackerel recipe.

Besides that, you can use any seasoning of your choice for this pan-fried mackerel recipe, and you can even add minced garlic or chopped peppers to the egg mixture for an extra kick of flavor.

Tips on Serving Fried Mackerel Recipe

We love this fried mackerel recipe because as soon as you finish making it you have a dish ready to be served.

You can use this Spanish mackerel recipe as tapas, and place it on a platter with some bread, or use it as a main dish with other side dishes.

Just like the regular or smoked mackerel recipes, this dish goes really well with different side dishes such as tortilla de patatas, patatas a lo pobre, or a mixed green salad.

We encourage you to finish the fried mackerel recipe off with a few slices of lemon on top of your fried fish so that people can squeeze as much lemon juice as they want on their fish.

Lastly, some dipping sauces that go well with this mackerel filet recipe are Spanish garlic sauce, BBQ sauce, Spanish romesco, Spanish mojo sauce, etc.

Give a go to our king mackerel recipe, a simple and delicious recipe that’s perfect for dinner or lunch.

How to Store Fried Mackerel Recipe

Once you finish making the fried mackerel recipe you must let the fish come to room temperature if you are planning on storing it (instead of serving it right away.).

Then, place your fish in a covered container, and store it in the fridge for up to 3 days or in the freezer for 45 days.

We recommend reheating it in the oven (for 15 to 25 minutes) so that the coating of the fish doesn’t get soggy and bland.

If you are a meal-prep fan, there are other recipes for Spanish mackerel that you can make and store for later, like the roasted mackerel recipe and the Spanish mackerel cutlets.

Recipe Card: Fried Mackerel Recipe

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