Garlic Mackerel (Irish)

This is Irish coastal cooking at its simplest and best. Fresh mackerel gets rubbed with finely minced garlic, coated in egg and seasoned flour, and fried in butter until the outside is crisp and golden. A squeeze of lemon at the end cuts through the richness of both the oily fish and the butter.

Mackerel is one of the richest, most flavorful fish in the sea, and it stands up to garlic and butter without being overwhelmed. The egg-and-flour coating forms a thin, delicate crust that fries up crisp in the butter while keeping the flesh inside moist and flaky.

Five ingredients and about 20 minutes from cutting board to plate. This is the kind of recipe Irish fishermen have been cooking for generations.

Chef Tips

• Mince the garlic as finely as you can and rub it firmly into the fish. You want the garlic pressed into the flesh so it stays under the coating, not floating in the pan.
• Use seasoned flour (salt and pepper mixed in). This is your only seasoning layer under the crust.
• Fry over medium heat in plenty of butter. Mackerel is thick and needs a full 4-5 minutes per side to cook through without burning the coating.
• Fresh mackerel is key. The fish should smell like the ocean, not fishy. If it smells off, it is.

Variations

• Add a pinch of smoked paprika to the seasoned flour for a warm, smoky crust.
• Serve with a simple parsley butter (soft butter mixed with chopped parsley and lemon zest).
• Try this same preparation with fresh sardines or herring for a different oily fish.