Mackerel is a species of fish which is high in Omega 3 oils, deemed to be good for the health of our hearts. The fish is by no means one of the most popular eating choices and is often under-rated and thus under-valued. Here are some different ways to cook mackerel and show that it is very much a fish which can be enjoyed in a taste capacity as well as a healthful capacity.

Pan Frying Mackerel Fillets
This cooking technique for mackerel is one more often employed for salmon fillets. It involves patting the skin side of the fish only in some seasoned flour, before frying it skin side down on a moderate heat in a mixture of butter and oil.

When the fillet can be seen to be almost fully cooked, the heat should be turned off, the fillet turned and left to finish cooking in the residual heat for about a minute.

Pan Fried Mackerel in Oatmeal
If you prefer to cook your mackerel in a pan with something which will give it a crispy coating, oatmeal is an excellent and healthy choice. The fillet should be padded in the oatmeal on both sides, before being fried gently for a couple of minutes each side in a little oil.

The fish should be plated skin side up. Although the skin on mackerel is very thin, it should have crisped up nicely and should be able to be peeled off very easily. In the event of any difficulty experienced in peeling it away by hand, easing it gently free with a blunt edged knife should ensure that the job is done properly.