Mackerel brine

I have often found mackerel at a good price and taken it for a quick and uncomplicated recipe, especially when I don't feel like fussing around. I have made this brine several times because it doesn't require complicated ingredients or steps to keep checking. Usually, I fry the fish, but the brine adds a different touch, especially if you want something salty, with a fresh garlic taste and thyme aroma.

Quick Info

Total time: 40-45 minutes
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Servings: 2-3
Difficulty: easy
Recipe type: fried fish with brine, suitable for a quick family meal or when you want something with intense flavor

Ingredients

2 pieces of mackerel
1 cup of water
1 tablespoon of tomato paste or tomato juice
1 sprig of thyme
Salt
Pepper
Sweet paprika
2 cloves of garlic
1 teaspoon of vinegar
Flour (for coating the fish)
Oil (for frying)

Preparation method

1. Clean the mackerel. Cut off the head and tail, then rinse the fish well in several waters. Cut each mackerel into 2 or 3 pieces, depending on your preference and how large the pieces are.

2. Season each piece of fish with salt and pepper. Coat the fish in flour, ensuring it is evenly covered without excess.

3. Heat a pan with oil. Fry the mackerel pieces on both sides until golden, without turning them too often to avoid breaking them. Remove the fish onto a plate.

4. For the brine, bring a cup of water with salt, pepper, and thyme to a boil. When it starts boiling, add the tomato paste or juice and a little sweet paprika. Let it boil for another 2-3 minutes. There’s no need to add much tomato paste, just enough to give flavor and color.

5. Turn off the heat and add the crushed garlic, mixed separately with a little oil to form a paste (it doesn’t need to be like mayonnaise, just creamy). Add the vinegar as well.

6. Place the fried fish pieces in a deep plate or bowl. Pour the warm brine over them, enough to partially cover them. The fish should sit in the brine for a few minutes to absorb the flavor.

Why I make this recipe often

I like it because it’s one of the simplest ways to add flavor to fish without complicating things with heavy sauces. You only need fish, a few basic ingredients, and a pan. If you have frozen mackerel, you can use it directly. The brine is quick, cheap, and doesn’t require special ingredients.

Tips and variations

Tips

The mackerel can be completely thawed before use, or you can work with it slightly frozen if you’re short on time.

Don’t leave the fish in the brine too long before serving to avoid it becoming mushy.

Fresh thyme gives a more intense flavor than dried, but either works.

You can adjust the amount of vinegar according to how sour you want the brine.

Substitutions

Instead of mackerel, you can use any other fish suitable for frying, such as carp or crucian. The brine works with any firm-fleshed fish.

If you don’t have tomato paste, just use tomato juice.

You can omit the paprika if you don’t like it, but it helps with color.

Variations

Some prefer to add a bit of hot pepper to the brine for a spicier taste.

If you want, you can also add some chopped parsley at the end.

You can serve it with polenta or bread.

Serving ideas

Polenta goes well with the fish in brine, but you can also use simple bread or boiled potatoes.

A squeeze of lemon juice, if you like it sour.

The brine can be poured hot over the fish just before serving or left for a few minutes to soak in.

Frequently asked questions

1. Can I use already filleted fish?
Yes, just be careful when frying, as fillets are more delicate and can break easily.

2. If I don’t want to fry, can I bake the fish?
The classic recipe uses fried fish, but it can also be baked. However, it won’t have the same fried taste.

3. Should garlic be added at the end?
Yes, it’s better to add it at the end to preserve its aroma. If you add it while boiling, it becomes bland.

4. How salty should the brine be?
Salt should be added to taste, but the brine should be salty without being excessive. Taste before pouring over the fish.

5. Can I keep the brine for another day?
The brine lasts, but the fried fish becomes mushy if left in the brine for too long. If you want to keep it, store them separately.

Nutritional values

Estimate for one serving (out of 3, including brine):

Calories: approx. 250-300 kcal
Protein: 20-22 g
Fat: 14-16 g (depending on how much oil is absorbed during frying)
Carbohydrates: 6-8 g (from flour, tomato paste)

Values are indicative and may vary depending on the type and exact amount of fish and oil used.

Storage and reheating

Fried fish with brine is not ideal for keeping more than a day. If there are leftovers, keep them in the fridge in a covered container, but the fish will become mushy. I do not recommend reheating in the microwave, as the texture will suffer. It is best served fresh, immediately after pouring the brine. If you need to store, keep the fish and brine separately and gently heat the brine before serving.

 Ingredients: 2 pieces of mackerel 1 cup of water 1 tablespoon of broth or tomato juice 1 sprig of thyme salt, pepper, sweet paprika 2 cloves of garlic 1 teaspoon of vinegar

 Tags:  mackerel brine