We all know that fish is healthy since childhood. In addition, it is tasty, and you can cook from it many different dishes. But to spoil the fish is as simple as to cook, if you do not know the subtleties, and yet each fish "loves" its own way of cooking. Today we have mackerel.
If you don’t know how to cook mackerel tasty, then this is not a reason to refuse such a wonderful fish - there are few bones in it, it is prepared quickly and easily. And despite the fat content, it is less caloric than, say, fatty meat.
So, bake mackerel - the first recipe. For one fish you need: onion, large tomato (or two smaller), lemon, seasonings for fish or your favorite. We decapitate the mackerel, gutting it, remove the fins and the black film from the inside, cut it into pieces across. Onion, tomato, lemon cut into circles. Lubricate the foil slightly with oil, “collect” fish on it, insert a mug of lemon, onion and tomato between the pieces. Sprinkle with seasonings, properly wrap in foil. Bake mackerel for 40-50 minutes at 180 degrees. Before serving, you can pour lemon juice on it.
Bake mackerel - the second recipe. Here we also prepare mackerel, but with a different filling, but the result is still excellent! For four fish, you need a little chopped petiole celery (but this is an amateur product, you can replace it with other herbs), lemon, dill, pickles or capers, paprika, and other spices. We clean the fish, gutting, remove the head. We mix finely chopped greens, crushed cucumbers / capers, dill, lemon zest, you can slightly salt, if not enough, add spices, a little vegetable oil. We start fish with this mixture , spread the leftovers on top, wrap in foil, each fish separately. Bake mackerel at 200 degrees for 25-30 minutes. Also, mackerel can be baked in the sleeve, according to the same principle. Invent, try your marinades, the main thing is not to dry, the fish only have half an hour at 200 degrees and forty minutes at 180.
Many housewives don’t know how to fry mackerel - it’s fat enough, will it be tasty? Will be if you know the right recipe! We clean the fish, gutting it, cut off the head, along the spine make a neat cut along the back, separate the upper fillet, then remove the ridge and ribs, cut the fillet in portions. On a plate, mix the flour and salt, you can replace the flour with breadcrumbs, but they stick worse.
Spread the sliced pieces on a preheated pan without oil, fry until golden brown on both sides. Due to the fact that the fish is oily, oil is not needed. Ready mackerel can be laid out on a paper napkin to absorb excess fat that will melt during cooking.
In addition to the above methods, it is very tasty to fry mackerel on the grill or barbecue. You will need spices for fish, salt, lemon juice - we rub them with peeled and gutted mackerel, fry until cooked. Mackerel never turns dry, like many other types of fish, but it always remains tender and fragrant. A specific smell that many do not like so much can be repelled with marinades, with the same lemon.
Regardless of whether we fry or bake mackerel, enjoy tasty and healthy fish and do not be afraid to try new recipes!