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    Marinated fried mackerel

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    Marinated fried mackerel

    A flavoursome fish that’s packed with omega-3 oils, mackerel is sometimes not appreciated as much as it ought to be. Cooked and marinated in this way, the fish assumes another deliciously sweet-sour dimension, which should please everybody.

    • Preparation time: 20 minutes, plus overnight marinating
    • Cooking time: 10 minutes to 15 minutes
    • Total time: 30 to 35 minutes, plus overnight marinating 35 minutes

    Serves: 4


    • 2 tbsp Plain flour, to dust
    • 4 Large, fresh mackerel, filleted
    • 4 tbsp Olive oil
    • Marinade
    • 2 Large onions, sliced
    • 100ml Olive oil
    • 30g Caster sugar
    • 100ml White wine vinegar
    • 50g Mint leaves


    1. Season the flour with salt and pepper and spread out on a plate. Dip the mackerel fillets in the seasoned flour and shake off the surplus. Pour the olive oil into a large frying pan (it should cover the base generously) and heat until it sizzles. Fry the fish fillets until golden on each side, about 5–7 minutes, depending on size. Set aside to cool.
    2. Prepare the marinade by frying the onions in the olive oil until soft, about 5–7 minutes. Add the sugar, white wine vinegar and mint leaves and season well.
    3. Layer the fish fillets in a ceramic dish with the onions and herbs. Pour the remaining juice over the top, cover and refrigerate.
    4. Serve the next day with some hot boiled potatoes. Alternatively, cut the fillets into slivers and add to a simple green salad.

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    Drinks recommendation

    The marinade suits a crisp white with plenty of aromatic flavour – the Italian garganega grape has this in abundance and can also hold its own against the fish. Monteforte 2006/07 Soave, Veneto, Italy. Bin 22514; £7.49.


    Average user rating

    5 stars