Turkish · Dinner
Fried Mackerel Fillets
Mackerel fillets with skin on are dredged in seasoned flour and shallow-fried until golden and crisp. Served Turkish-style with lemon wedges, red onion tossed with sumac, and fresh parsley for brightness.
$7
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
544Calories
38.6gProtein
37.3gFat
17.4gCarbs
2.6gSugar
2.2gFiber
720mgSodium
106mgChol
6.9gSat Fat
620mgPotassium
50mgCalcium
2.4mgIron
9.5mcgVitamin B12
14mgVitamin C
pescatarian
protein-rich
low-carb
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat the mackerel fillets dry and season both sides with salt and pepper.
2
Dredge
Coat the fillets evenly in flour, shaking off excess, then slice the red onion thinly.
3
Fry
Heat olive oil in a heavy skillet over medium-high heat until shimmering. Lay fillets skin-side down and fry 3 to 4 minutes until the skin is deep golden and crisp.
4
Plate
Flip the fillets and fry the flesh side 2 to 3 minutes until opaque. Transfer to a plate, toss the red onion with sumac, scatter alongside with parsley, and serve with lemon.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g mackerel fillets, skin on
- 6 tbsp48g all-purpose flour
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 6 tbsp90ml olive oil, for shallow-frying
- 11 lemon
- 11 small red onion
- 1 tsp1 tsp sumac
- 2 tbsp8g parsley
