Location: Plugging 'But Holes
|I am not sure if this has been posted before but here is my version of how I prepare one of the most caught fish along our coast. Once finished, you will have a crispy outer skin with juicy tender flesh inside. Goes well with a squeeze of fresh lemon.
mackerel (scaled & gutted whole fish or fillets with skin on)
Take the mackerel,score each side 3-4 times and soak 30-45 minutes in a salt brine (1 part water to 1 part salt). Take out mackerel and rinse until all the salt is gone. Pat dry.
In large skillet, heat oil on high. Lay mackerel onto skillet and sear until golden brown and crispy (~4-5 minutes depending on thickness of fish). Turn fish over and do the same on other side.
Serve over shredded cabbage with wedges of lemon and grated radish as garnish.