Good Old Pan-Fried Mackerel Fillets


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The beautiful Spanish mackerel is a favorite fish of many people, including this seafood lover.

A lean fish, Spanish mackerel has little red meat and a milder flavor than most other mackerels. It is low in calories and fat, is a good source of protein and an excellent source of selenium, niacin, Vitamins B6 and B12. It is also a very rich source of Omega-3 fatty acids.

Spanish mackerel are versatile as well as delicious. You can bake, broil, poach, grill, fry, steam or smoke them. Many people prefer them fried. We recently tried this recipe which rated 5.0 on our scale of 1 to 5.

  • 1 ½ pounds Spanish mackerel fillets
  • 1 egg, beaten
  • 1 tablespoon milk
  • 1 tablespoon fresh lemon juice
  • ½ cup yellow cornmeal
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons canola oil
  • 2 tablespoons margarine or butter

In shallow dish, combine egg, milk and lemon juice. In another shallow dish, combine cornmeal, salt, cayenne and parsley.

Dip fillets in egg mixture, then dredge lightly in cornmeal mix.

Heat oil in skillet to 375 F. Add butter and melt. Place fillets in pan, flesh side down, and cook until done on one side, about 4 to 5 minutes. Turn and repeat on other side. Serves 4 to 6.

Contributed by Joyce Taylor

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