Fried Mackerel in Batter in a Pan

The mackerel here doesn't have to be thawed all the way. A partly frozen carcass holds its shape under the knife, and the fillet comes off it in an even sheet instead of tearing — with fully thawed oily fish, neat portion pieces come out noticeably worse.

The batter is mixed with milk and egg and brought to the thickness of pancake batter. A thin one runs off the piece on the way to the pan and burns on the bottom; too thick a one gives a heavy floury shell under which the fish stays steamed rather than fried.

The batter must be salted separately. Pieces of fish that have been salted won't give their salt to the batter, and the coating comes out bland — this is the most common mistake in dishes of this kind.

The batter is what holds the juice in. The same mackerel holds it in its own body instead, packed with vegetables, in stuffed mackerel in the oven with vegetables, and the other route to a crust in a pan, with no coating at all, is salmon in cream sauce in a pan.

Caloric content: 232kcal

Notes

• One carcass gives four servings. Mackerel is large, and two fillets give enough pieces for a family.
• Heat the oil before putting the fish in. In cold oil the batter spreads over the bottom instead of setting on the piece.
• Low or medium heat. On high heat the batter takes on color before the fish inside is done.
• Blot off the excess oil with a paper towel. The batter soaks up more of it than it needs, and without this step the dish comes out heavy.
• Seasonings are optional. Mackerel has a pronounced taste of its own, and a fish spice mix isn't compulsory here.
• It is good cold too. The batter doesn't go soggy, so this mackerel is also served as a starter.

Questions and Answers

Why isn't the mackerel thawed all the way?

A partly frozen carcass holds its shape under the knife, and the fillet comes off it in an even sheet. With fully thawed oily fish, neat portion pieces come out noticeably worse.

How thick should the batter be?

Like pancake batter. A thin one runs off the piece on the way to the pan and burns on the bottom; too thick a one gives a heavy floury shell under which the fish stays steamed.

Why salt the batter separately?

Pieces of fish that have been salted won't give their salt to the batter, and the coating comes out bland. This is the most common mistake in dishes of this kind.

How many servings does one mackerel give?

Four. Mackerel is large, and two fillets give enough pieces for a family.

Recipe and step-by-step photos — kolizhanka.net.ua.