Mackerel in an air fryer

Mackerel in an air fryer

Category: Fish dishes

Ingredients
Mackerel	2 pcs.
Salt, spices	taste
Vegetable oil	1 tbsp. l.

Cooking method

• Clean fresh (thawed) fish, process, cut off the head, tail (I still cut off the fins). Spices, butter - and in the refrigerator
• After a night with spices + 1st. l. rast. oils in the refrigerator:
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• From cold: 10 'to 200 °; turned over; 15 'by 160 °; 5 'at 120 °:
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• I cooked it in pieces, I didn't write it right away, but now I won't say exactly the time intervals and t °. In my opinion, 10 'by 200; 15'-20 'at 140 °, no flips. The pieces were laid belly down.
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• On the back:
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• Along the ridge:
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Looking at the pictures, you can die from the loss of saliva ...
But the question. Mackerel has a very specific smell. Alla, how did you show yourself? ..

[marinastom]

marinastom, Marinochka,

A specific smell is felt during cutting and gutting. It is necessary to clean well and rinse along the inner line of the ridge. Clean from black films on the inner side walls of the abdomen. It is more convenient to "deal" with the carcass when it is still in a slightly frozen state. Then the shape of the pieces "holds" better. For salting, you can immediately use such pieces. For hot cooking, I let the fish melt, blot the remaining liquid with napkins.
In the process of cooking in the AF (sometimes more, sometimes less) there is also a smell that provokes the thought: "If only a fish with such a taste does not work ..." The taste is, of course, distinguishable from other fish.
Quite often I bake mackerel both in the oven and in the AF. Sometimes with filling the abdomen with fried onions, carrots + something else; sometimes with lemon slices in a barrel. I never bake mackerel in foil. It was enough once. She's in the foil, I get more steamy and just with the manifestation of "dushka". I try not to even cover with foil when baking in the oven.
* And, of course, when buying, you need to look so that the carcass is not almost dried out (from frequent overfreezing); so that there is no yellowness of staleness and a specific smell of long-term or improper storage. This smell (almost) does not kill, not only during cooking, but also in taste.
* I use (without fanaticism) spices for fish firms: "CYKORIA S.A.", "KOTANYI", "LYUBISTOK".

[Marina]

Marina, I will support Marysya27, very tasty mackerel, when you bake it, my children do not like fish, but they simply adore baked mackerel. Although I mainly fry it on the grill with contact, it melts the fat even more. Try it in soy and Worcestershire 50/50 pickling, you can mind eating it, how delicious. Marysia has already written about black films.

Girls, thank you very much !!!
I will definitely try!
It's a pity that we can't buy fresh mackerel, only frozen ... And it, Alla correctly wrote, will be re-frozen how many times ...

I am writing to be re-frozen, and T9 will be reburied ...
Oh, how in the subject ...

I really like to bake mackerel on foil without wrapping. It does not stew at all and is very beautiful and, most importantly, deliciously baked. I divide the mackerel into fillets and grease with a thin layer of mayonnaise mixed with turmeric. Turmeric is very useful, it has its own aroma and taste that interrupts the specific smell of fish. Immediately after baking, I drain the melted fat from the foil - the substrate, because as it cools, the fish absorbs it again.
One of these days I will bake, take a photo - document the result.

[Taia]

Taia, we wrote about the same thing, but in different ways:

I never bake mackerel in foil.

like to bake mackerel on foil without wrapping.

I fully agree and support

... on foil without wrapping. She doesn't get worn out at all ...

Immediately after baking, I drain the melted fat from the foil - substrate,

A very important clarification And after baking in the oven, I immediately transfer the fish to the tray.
By the way, I didn't try to bake mackerel fillets in foil. My only roast in foil was with a carcass Maybe with an intense marinade fillet and it will turn out edible

[marinastom]

It's a pity that we can't buy fresh mackerel, only frozen ... And it, Alla correctly wrote, will be re-frozen how many times ...

marinastom, Marina, do not regret at all! With fresh fish, too, not everything is simple - HZ how it is stored throughout its journey to the counter.

Taia, Marysya27, girls, thanks! I would never have guessed that this is such an important nuance about mackerel - not to let it suffocate during cooking.

Maybe fillet with an intense marinade will turn out edible

The recipe for the spoiler will throw. Well, it's sooooo delicious! I did fillet.

🔗

[Marysya27]

Marysya27, Taya, Thank you! I will definitely try according to your recipes! especially since we sell fresh fish.
I once cooked mackerel in AF, probably in foil .. I don't remember anymore .. There was such a "fragrance" in the kitchen, how little it tasted

[Vika]

Vika, the smell will still be there, maybe not so strong, but ...
And the fat that is melted from the fish remains on the foil and does not burn as much as if it was baked on a grid and dripped onto the bottom of the air fryer.



Somehow I heard a statement from my friend that surprised me at first. And then when I rethought it - ....
She does not fry fish or liver at home. She buys it in the nearest cookery (cafe) for a meal and does not waste the kitchen at home.

the kitchen does not vanish at home.

agree! but the liver is not so scary, but with the fish. Oh yeeees! but still salmon and dorado are not very odorous.

[Marinochka]

I finished the remaining mackerel. The fish are big. I thought that more than 2 would not fit. But no, a frying pan is a thing !:

The layout is almost the same: 10 'by 200 °; coup; 20 'at 140 °:

Afochka - Liu-liu-li How good that she is!

It's a pity that we can't buy fresh mackerel, only ice cream ...

Marinochka, do not be sad, I also have it from the freeze. But I choose vigilantly and very carefully, after a couple of unforgettable flaws. Sometimes a batch of substandard quality is displayed. Until they sell it, we look at another fish. And sometimes it’s just lovely: fresh, one to one. And the smell of the sea

[To a kind person,]

Thank you very much To a kind person, who designed the material from the AF topic with a recipe

Hello everyone
I cooked the mackerel again. Some ordered without oil and spices, just salted (2 pcs.):

10 'by 200 °; 10 'by 160 °; 10 'at 140 °:



And 1 piece. with spices + a little butter, and immediately into the oven (it was still a little warm from the previous bookmark):

10 'at 160 ° and 20' at 140 °:




Both options turned out to be tasty (but in different ways)
I found about the mackerel in the AF topic:

Caterina, mackerel and without foil comes out great. The main thing is not to overdry. And it’s sooo delicious if you marinate it in Wurchestor sauce before that (sold in okey, ribbon, auchan, it costs 170 rubles per bottle). Literally a couple of spoons, a little soy and you can spice fish there. As I write, my mouth is drooling ... By the way, I add this sauce to the chicken in the marinade, I like it!

a couple of mackerels
juicy, aromatic and tasty

katko, Katya! how did you cook?

Mirabel, Vika, it's very simple))
sprinkled the pieces of mackerel with seasoning and they stood in the cold overnight
AFki put it in the basket and pounded it with a little salt on top
pre-warmed 170 g empty
it took 10 minutes to prepare, the coup was careful, in principle it was ready, but I added 3 more
... I just opened it with a specialist and sniffed it out ... but it doesn't seem to smell
... Marysya27, that's right .. I'm somehow more salted mackerel ... well, a maximum in micron steamed with my juices (I do all the fish like that, I wrote on my site) or in foil on the grill ... here I decided to bake
the fish themselves are very good, my fishmonger always has good quality
it turned out such a juicy meat, it seems to me that there are few places where it will still work out that way, all the juice is inside, and on top there is a reddish crust (paprika added)

cut the mackerel into small pieces, add salt, spices (I had a trikata masala)
in AF Redber 170 degrees 11 min, turn over for an even crust and for another 5 min,
flying tender and juicy fish
eat with pleasure with vegetables (#chic dinner)