Pan-Fried Mackerel with Crispy Skin and Lemon
Fast pan-fried mackerel with crisp skin, lemon, garlic, black pepper, and parsley.
Ingredients
- 4 skin-on mackerel fillets about 5 to 6 oz each
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 2 tbsp chopped parsley
- lemon wedges for serving
Instructions
- Pat the mackerel very dry, especially the skin. Season the flesh with salt, black pepper, garlic powder, and lemon zest.
- Heat a large skillet over medium-high heat and add the olive oil. Let the pan heat until the oil moves easily across the surface.
- Place the fillets skin-side down. Press gently with a spatula for the first 20 to 30 seconds, then cook for 4 to 6 minutes until the skin is crisp and most of the flesh looks opaque from the sides.
- Turn the fillets carefully and cook the flesh side for about 1 to 2 minutes, just until the center is cooked.
- Transfer to plates, squeeze over fresh lemon juice, sprinkle with parsley, and serve with lemon wedges.
Notes
Dry skin and steady medium-high heat are the keys to crisping. Press the fillets gently for the first 20 to 30 seconds to prevent curling.