Recipe for: Fried mackerel with tomato salad - photo 1
← Recipes

Recipe for: Fried mackerel with tomato salad

Main Dishes Regional Cuisine of Poland 30 min Easy 12 wyświetleń ~123.80 PLN - (0)
Rate:
(0)
Start Cooking

Description

Fried mackerel served with a simple, spring salad of tomatoes and fresh parsley. This dish combines the fatty, crispy fish with a refreshing, sweet-and-sour salad — a classic of Polish fish cuisine with a light vinaigrette twist. Perfect as a quick lunch or dinner on a warm day; it pairs well with young potatoes, crispy bread, or millet. Visually, the contrast between the golden skin of the mackerel and the intense red of the tomatoes and green of the parsley creates a stunning composition on the plate.

Ingredients Used

Ingredients (12)

Servings:
4
  • Mackerel 800 g
  • Wheat flour 100 g
  • Rapeseed oil 30 g
  • Tomato 5 szt. (~600 g)
  • Red onion 150 g
  • Wine vinegar 30 ml
  • Sugar 5 g
  • 🌿 Przyprawy
  • Salt 10 g
  • Black pepper 4 szczypty (~2 g)
  • Parsley 1 pęczek (~30 g)
  • ✨ Opcjonalne
  • Butter 20 g
  • Lemon 1.5 szt. (~120 g)
💰 Szacowany koszt dania: ~123.80 PLN (30.95 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fish

1

Wash the mackerel under cold water and dry it with a paper towel. If the fish has not been trimmed by the seller, cut off the head and trim the fins with kitchen scissors, then slit the belly and remove the entrails. Check if the gills are red (this is a sign of freshness). Remove larger bones if you want to serve fillets.

Ingredients: Mackerel
Use a fish board and a sharp knife. If you don't know how to gut it, ask the seller to gut it for you — it will make the job easier. Wash your hands and tools thoroughly after handling the fish.
2

Divide the fish into portions: you can leave it whole (gutted and cleaned) or cut it in half into fillets. Salt each portion evenly on both sides — use the total amount of salt divided among the portions. Set the fish aside for 8–10 minutes to allow the salt to draw out some moisture from the skin — this will make it easier to fry it crispy.

Ingredients: Mackerel, Salt
Use disposable gloves if you prefer. Do not salt the fish for too long (over 20 minutes) — it may become too dry.

Salad

3

Prepare the salad: cut the tomatoes into quarters or slices, and slice the onion into very thin half-rings. Finely chop the parsley (you can discard the stems). Place the chopped ingredients in a bowl.

Ingredients: Tomato, Red onion, Parsley
Use a sharp knife and cutting board. Thin slices of onion will soften under the influence of the sauce, so don't chop too finely if you don't like a strong flavor.
4

Prepare the vinaigrette: in a small bowl, mix the wine vinegar with sugar and 5 g of salt (about 1 teaspoon). Add freshly ground pepper to taste (use about 1-2 pinches) and start slowly adding the rapeseed oil, whisking with a fork or whisk until the dressing is combined and slightly emulsified. Drizzle the dressing over the salad and gently mix everything so that the tomatoes do not break apart.

Ingredients: Wine vinegar, Sugar, Rapeseed oil, Black pepper, Salt
Use a small bowl and a spoon or whisk. Add the oil in a thin stream, mixing to achieve a smooth sauce.

Frying

5

Heat a large skillet (preferably cast iron or with a thick bottom) over medium-high heat for 2-3 minutes. Pour in the rapeseed oil and spread it across the surface. Dredge the mackerel portions in flour on both sides, shaking off the excess. When the oil starts to shimmer slightly, place the fish skin-side down. Fry for 4-5 minutes without moving, until the skin is golden and crispy; bubbling will appear around the edges and the fat will sizzle.

Ingredients: Mackerel, Wheat flour, Rapeseed oil
Use a pan with a diameter of at least 26 cm. Flip the fish with a flat spatula firmly and decisively – do not tear the skin. If the skin sticks, give it a little more time: it should release on its own once it is well seared.
6

After 4–5 minutes, gently flip the mackerel to the other side and fry for 2–3 minutes. If you are using butter (optional), add it to the pan in the last minute and spoon the melted butter over the fish to give it shine and extra flavor. The fish is ready when the flesh is opaque, easily flakes with a fork, and the fillet separates from the backbone.

Ingredients: Mackerel, Butter
Gently flip the fish using a wide spatula. Do not fry for too long — mackerel can become dry. The flesh should be tender and juicy.

Assembly

7

Transfer the fried mackerel to plates skin side up. On the side, add a portion of tomato salad, drizzle with olive oil or lemon juice (optional), and sprinkle with fresh parsley. Serve immediately while the skin is still crispy.

Ingredients: Mackerel, Tomato, Parsley, Lemon
Use a large serving plate. Additionally, you can serve a wedge of lemon. Serve immediately — the fish loses its crispness if it sits for too long.

Final tips

8

Check the taste of the salad and season with salt and pepper if needed. If you like, you can add a bit of lemon zest to the salad for freshness. Serve with young potatoes boiled in their skins, bread, or groats to create a complete meal.

Ingredients: Tomato, Salt, Black pepper, Lemon
If you're serving guests, prepare the salad in advance and keep it in a cool place; fry the fish just before serving to ensure it's crispy.

Fun Fact

💡

Mackerel is one of the most popular fatty fish in Poland; traditionally, it was often smoked, but fried mackerel with a simple vinaigrette is a classic, quick fish dish found on Polish tables.

Best for

szybki obiad letnia kolacja

Tips

🍽️ Serving

Serve the mackerel immediately when the skin is crispy. It pairs well with young potatoes with dill, light beer, or a dry white wine. You can add sour cream instead of butter as an alternative for those who prefer a milder taste.

🥡 Storage

Store any leftover mackerel in the refrigerator for up to 24 hours in an airtight container. When reheating, briefly warm it in a pan to regain some of the crispiness of the skin. Store the salad separately for up to 24 hours, and a squeeze of lemon will help keep the vegetables fresh.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Herb and Garlic Roasted Potatoes 45 min

Herb and Garlic Roasted Potatoes

Main Dishes
Beef Zrazy Stuffed with Buckwheat Groats 90 min

Beef Zrazy Stuffed with Buckwheat Groats

Main Dishes
Pasta casserole with meat and spring vegetables 45 min

Pasta casserole with meat and spring veget...

Main Dishes
Pork chops in breadcrumbs 60 min

Pork chops in breadcrumbs

Main Dishes
Honey Baked Wings (Polish-Modern) 50 min

Honey Baked Wings (Polish-Modern)

Main Dishes
Duck Soup with Cherries and Dumplings 120 min

Duck Soup with Cherries and Dumplings

Regional Cuisine of Poland

Recipe Categories

Main Dishes
Main Dishes in: Christmas Eve Dinner

Main courses are the heart of every meal - hearty, delicious, and full of nutrients. Meats: beef, pork, poultry, and lamb in various versions. Fish and seafood: baked, fried, grilled, and stewed. Vegetarian dishes: tofu, tempeh, legumes as the main protein. Casseroles: pasta, potato, vegetable wi...

See all recipes in this category
Regional Cuisine of Poland
Regional Cuisine of Poland

Traditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.

See all recipes in this category
Reklama