Korean Grilled Spanish Mackerel

Name: Korean Grilled Spanish Mackerel
Prep time: 12 min
Cook time: 10 min
Total time: 22 min
Yield: 2 servings
Cuisine: Korean
Ingredients: spanish mackerel fillets 400 g; salt 1 tsp; black pepper 0.3 tsp; flour 2 tbsp; cooking oil 1 tbsp; lemon juice 1 tbsp

Quick answer

Total time: 22 min
Level: Easy
Servings: 2 servings
Ingredients: 6

About this dish

Spanish mackerel belongs to the mackerel family yet smells less fishy and has softer flesh.

After ten minutes under salt and pepper, it gets a dusting of flour shaken off until the grain of the fish shows through, then goes into an oiled pan over medium heat.

Ingredients

servings

IngredientAmount

spanish mackerel fillets

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Instructions

6 steps

1

Sprinkle 1 teaspoon salt and 0.3 teaspoon black pepper evenly over both sides of 400 g Spanish mackerel.

Let it sit for 10 minutes, then lightly remove any moisture that collects on the surface.
2

Dust the fish with 2 tablespoons flour, keeping the layer very thin.

Shake off the excess through a sieve until the grain of the fish is still visible, so the coating does not absorb too much oil.
3

Heat a pan over medium heat and spread 1 tablespoon cooking oil in a thin layer.

It is ready when the oil moves loosely and a tiny pinch of flour sizzles gently on contact.
4

Place the mackerel in the pan and cook the first side for about 4 minutes without moving it.

Wait until the edges turn golden, because shifting it too early can tear off the flour coating.
5

Turn the fish over and cook the other side over medium heat for about 4 minutes.

Turn off the heat when the surface is crisp and the flesh separates easily without looking dry.
6

Move the fish to a plate and drizzle 1 tablespoon lemon juice evenly over the top.

Serve it right away with rice before the fish oils make the crust feel heavy.