Mackerel, two ways: In this recipe half the mackerel is coated with flour, fried to a crisp, and served with a seasoned tomato sauce. The other half is poached and then served with potatoes and a salad. You could make just one or the other, of course, but each one somehow tastes better when served with the other, as a sort of tapas for sharing with others. To make the tomato sauce, be sure to cook the onions until they are very tender with the wine and tomato paste.


  • 1 kilogram mackerel (small)
  • coarse salt
  • flour
  • vegetable oil (for frying)
  • olive oil
  • 1 onion (large, sliced)
  • 1 bay leaf
  • 50 milliliters white wine
  • 210 grams tomato paste
  • 2 garlic cloves
  • white wine vinegar


  1. Clean the mackeral and remove the guts and head.
  2. Divide in two parts for each preparation.
  3. Mackeral in Tomato Sauce Preparation:
  4. Season the mackeral with coarse salt and coat with flour.
  5. In a skillet, heat the vegetable oil, and fry the mackeral.
  6. Remove from pan and place on paper towels to remove excess grease.
  7. Heat a drizzle of olive oil in a large skillet, add the onion and bay leaf, and saute.
  8. When the onions are almost soft, add the white wine and tomato paste.
  9. Continue cooking on low heat while stirring until the onions are completely cooked.
  10. Place on top of the mackerels.
  11. Lemon Mackeral Preparation:
  12. Season the mackeral with plenty of salt and let sit for 10 minutes.
  13. Add water to a large skillet, and bring to a boil.
  14. Add the mackeral and cook for 5 minutes.
  15. Drain and remove the skin carefully.
  16. Remove lateral fish bones.
  17. Serve with baked potatoes and a salad.
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