This Man's Cook Grilled Mackerel

Name: This Man's Cook Grilled Mackerel
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 whole mackerel for grilling; A pinch of salt; Enough all-purpose flour; Generous amount of olive oil; Enough rice washing water

A secret technique for grilling fish with a crispy exterior and moist interior, removing the transparent skin layer from the mackerel and using parchment paper to eliminate fishy odor and oil splatter

40 min Difficulty Easy Meat & mains

Main ingredients

MackerelAll-purpose flourOlive oil

Ingredients needed 2 servings

1 whole mackerel for grilling
A pinch of salt
Enough all-purpose flour
Generous amount of olive oil

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Mackerel All-purpose flour Olive oil

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Enough rice washing water

Recipe

Cut off the fins of the grilled mackerel using kitchen scissors, then carefully remove any internal organs and impurities inside.
Make a small slit at the tail end of the mackerel’s skin using scissors or a knife, then gently pull off the transparent skin layer—the main cause of fishy odor.
Rinse the cleaned mackerel under running water, then soak it in rice washing water for 15 minutes to further reduce fishy smell.
After 15 minutes, remove the mackerel and pat dry thoroughly on both sides with a kitchen towel.
If using fresh or frozen mackerel instead of smoked mackerel, evenly sprinkle salt on the flesh and let it rest for 10 minutes.
Evenly coat the mackerel’s surface with flour (or rice flour, glutinous rice flour), then lightly shake off excess to prevent clumping.
Lay a sheet of parchment paper on the frying pan, add generous olive oil, then place the mackerel with the skin side down.
Cover the mackerel with another sheet of parchment paper and grill over high heat for 4–5 minutes.
Once the bottom side turns golden brown, flip the mackerel and cook the other side until golden and moist.

Soak the cleaned mackerel—after removing fins and transparent skin—in rice washing water for 15 minutes, then pat dry completely.
Season the mackerel with salt, coat lightly with flour, and shake off excess gently.
Wrap the mackerel in oiled parchment paper on both sides and grill over high heat, turning once, until golden on both sides.

Cooking tips

When peeling off the transparent skin, rubbing coarse salt on your fingertips or gripping the skin with a kitchen towel helps prevent slipping and makes removal easier.
Do not soak the mackerel in rice washing water for more than 15 minutes, as this may wash out its natural delicious flavors.
The flour coating prevents juice loss and keeps the fish from falling apart, but avoid clumping—shake off excess thoroughly to prevent burning.
Always start grilling with the skin side down so the rich fish oil between the skin and flesh can seep into the entire fillet, enhancing the flavor.

Recommended for

Those who have avoided grilled mackerel due to its strong fishy smell.
People concerned about lingering fishy odors and oil splatter after cooking.
Home cooks who want to achieve a restaurant-quality, clean, moist, and non-crumbly grilled fish dish.

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This Man's Cook Grilled Mackerel

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Ingredients needed 🛒2 servings