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Indian-style pan-fried mackerel

Indian-style Pan-fried Mackerel

You can make this recipe with most fish filets, but we like it best with mackerel. It's a local fish (for us), fished responsibly, has a good ratio of Omega 3/6 and is sold at a reasonable price. What's more, it freezes better than other kinds of fish. We always have a few filets in the freezer.



  1. 1

    Gently rinse filets in cold water. Place fish, skin-side down, on a few paper towels. Place 2-3 sheets of paper towels on top. Let dry for 2 minutes.

  2. 2

    Remove paper towels on top and salt the fish. Let stand 15 minutes.

  3. 3

    Meanwhile, grind spices. Sprinkle on both sides of fish.

  4. 4

    Heat a pan on medium. Pour in half the clarified butter and place fish skin-side up. Let cook for 3-4 minutes without touching it.

  5. 5

    Flip mackerel with a long spatula. Turn off heat, but leave pan on the burner (another 1½-2 minutes) to finish cooking. Pour the remaining clarified butter over filets and garnish with the herbs. Serve with lime quarters.