Cornmeal-fried horse mackerel Calories

Horse mackerel is a small, oily marine fish, not the same species as the larger mackerels commonly sold as Atlantic or king mackerel. In this dish, whole or small cleaned fish are coated with cornmeal and fried.

Dry the horse mackerel thoroughly before coating it, use a light layer of cornmeal, and fry it in properly hot oil. Crowding the pan lowers the oil temperature and can leave the coating soft and greasy.

Some of the fine bones in cornmeal-fried horse mackerel may become crisp enough to eat, but larger bones should be removed. Check each fish carefully, especially before serving it to children.

Cornmeal-fried horse mackerel has a savory, mildly rich fish flavor and a crisp, lightly grainy coating. A squeeze of lemon brightens the flavor; the fish itself is generally less meaty than larger mackerel.

Serve cornmeal-fried horse mackerel with lemon, a fresh green salad, or sliced onion and herbs. A simple side keeps the fried coating from feeling too heavy, while bread or potatoes can make it a fuller meal.

Yes, frozen horse mackerel works for cornmeal-fried horse mackerel if you thaw it safely in the refrigerator first. Drain and pat the fish completely dry before coating it, or the cornmeal may turn pasty and the oil may splatter.

Yes, you can bake cornmeal-coated horse mackerel, though it will usually be less crisp than the pan-fried version. Arrange the fish in a single layer on a lightly oiled tray, leaving space around each piece.

Cornmeal tends to fall off horse mackerel when the fish is wet, the coating is too thick, or the fish is moved before it browns. Pat the fish dry, shake off excess meal, and let the first side set in the pan.

Refrigerate leftover cornmeal-fried horse mackerel in a covered container once it has cooled, and eat it within a few days. Reheat it in an oven or air fryer to restore some crispness; a microwave makes the coating softer.