Delicious Pan-fried Mackerel Recipe from Spain

We can’t get enough of smoked mackerel filet recipes, and there’s nothing that we love more than sharing these Spanish recipes with you.

In this article, the spotlight will shine on the pan-fried mackerel recipe, one of the most simple and delicious Spanish mackerel recipes to be created.

Keep reading to learn how to prepare mackerel, the best way of serving and storing this dish, with some extra tips to nail this recipe.

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

• Mackerel patty recipe

• Mackerel pate recipe

• Baked mackerel in foil

Background of the Dish

The pan-fried mackerel recipe is a more modern version of other classic recipes like the grilled fish filets.

There isn’t an exact date for the creation of mackerel recipes pan fried, but it is believed that almost as soon as people started cooking in a pan, fish was the first type of meat to be cooked there.

Something that skyrocketed the popularity of this dish in Southern Spain was that the cooking process was super simple, and the recipe was really easy to make.

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Things You’ll Need for Pan-fried Mackerel Recipe

To prepare the mackerel pan-fried you will need mackerel, garlic, olive oil, and paprika as the main ingredients.

To reduce the oil from this pan fried Spanish mackerel recipe (which is only a few tablespoons) you can use a non-stick pan or turn it into a grilled mackerel recipe.

Ingredients

• 4 Spanish mackerel filets (deboned)
• 1/4 cup (60ml) tablespoons olive oil (plus 3 tablespoons for cooking)
• 2 garlic cloves
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 lemon
• 4 tablespoons chopped fresh parsley (for garnish)
• Salt and freshly ground black pepper to taste

How to Make Pan-fried Mackerel Recipe – Step by Step Guide

1. To start with this mackerel recipe pan-fried, chop the lemon into round slices. Also, peel and mince the garlic. Mix the olive oil, minced garlic, paprika, garlic powder, and salt and pepper in a small bowl, then set it aside.

2. After that, rinse the clean mackerel filets under cold water and pat them dry with paper towels. 

3. Now, place the Spanish mackerel fish on a plate and cover them with the olive oil and spices mix. Let them sit for a few minutes so that the flavors penetrate the fish.

4. For the next step on this fried mackerel recipe, grab a large skillet or frying pan and heat a few tablespoons of olive oil over medium-high heat. Make sure the pan is hot before adding the fish.

5. Then, carefully place the seasoned mackerel filets into the hot skillet, skin-side down. Cook without moving them for about 4 minutes, or until the skin becomes crispy and golden brown. 

6. As the mackerel is cooking, add lemon slices to the pan and cook them for a minute or two on each side until they become slightly caramelized and fragrant. 

7. Now, gently flip the filets using a spatula and cook for another 4 minutes on the other side, or until you can flake the fish easily with a fork. Cooking times may vary depending on the thickness of the filets.

8. Once the mackerel is cooked through and the lemon slices are caramelized, remove everything from the pan.

9. For the final step on this pan-fried mackerel recipe, just place filets on a serving platter or individual plates, and garnish with the caramelized lemon slices and fresh chopped parsley.

Substitution of Ingredients

We know that you will be a fan of the fried mackerel fish recipe because it’s super simple to make and only calls for a few ingredients, but the best part is that you can make some replacements for them too.

As long as you have the fish then you can make this Spanish mackerel fillet recipe.

Some changes that you can make are to the spices: you can add chili powder, cayenne pepper, saffron, or turmeric.

The garlic clove gives an extra Andalusian kick to this mackerel fry recipe, but you can remove it if you don’t like it or add other chopped ingredients like white onions or jalapeño peppers.

The world is filled with ways on how to cook mackerel filets, so you can change the cooking process to grilled Spanish mackerel or the Spanish baked mackerel recipe if you want to use less oil (or use a non-stick pan).

Other Spanish mackerel recipes that you must try are the peppered mackerel recipe or the roasted mackerel recipe, which are both easy and tasty.

Tips on Serving Pan-fried Mackerel Recipe

Once you finish making this pan-fried mackerel recipe you will have the best main dish for lunch or dinner to enjoy all year round.

You can serve this Spanish-style mackerel with a Spanish green salad, patatas bravas, or a tortilla de patatas as side dishes.

You can serve smaller portions of this fish and serve it with other cold smoked mackerel recipes like the mackerel salad, the Spanish mackerel sushi, and the baked Spanish mackerel.

Lastly, you can complement this mackerel filet recipe with some dipping sauces or spreads like Spanish garlic sauce or Spanish romesco sauce.

Give a go to this easy mackerel pasta recipe with tomato sauce and tasty mackerel fillets.

How to Store Pan-fried Mackerel Recipe

For meal-prep lovers or people that always have some leftovers, the pan fried mackerel recipe is the perfect fit for you.

You can store the cooked Spanish mackerel filet in the fridge for up to 4 days or in the freezer for up to 45 days.

 In both cases let it cool to room temperature after you finish cooking Spanish mackerel, and then place it in a covered container (with a lid or plastic wrap).

The fresh Spanish mackerel won’t lose any of its freshness if you freeze it after cooking it. 

Besides pan fried mackerel recipes, you can prepare the Spanish fried fish or the smoked mackerel recipe if you are planning on storing it for a long amount of time.

Recipe Card: Pan-fried Mackerel Recipe

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