Little Bellevue Kitchen: Pan Fried Saba Mackerel
This recipe kind of differs from mine. I usually just fillet the mackerel, cut it into 6 portions, then blot it dry, some oil in the pan, and then cook it for 2 -3 minutes per side. I don't add flour, or cornmeal or corn starch or potato starch. I'm sure that stuff being added to the skin would make it extra crispy, though. It's good with rice. (I put a dash of soy sauce over the cooked fish). The fish has a strong, oily flavor, which I like. If you don't like oily fish, or super fishy tasting fish, this might be too strong/disgusting for you. I might also mention, it makes a mean sandwich. And by mean, I mean, your breath is gonna smell like fish for 1/2 the day.