Mackerel fried in a frying pan with onions and carrots is undoubtedly a tasty and healthy dish that can be easily prepared in your kitchen and served for a home-cooked lunch or dinner. Fried fish according to this recipe with photo is best consumed warm, immediately after cooking. For the fish dish, prepare mashed potatoes or a cereal side dish. It’s also very tasty with fresh vegetables, such as tomatoes, cucumbers and herbs. Also see how to cook. 
Required ingredients:
- mackerel 1 pc. (500 g),
- onion 1 pc.,
- 1 carrot,
- sunflower oil for frying,
- salt to taste,
- ground black pepper to taste.
Recipe with photos step by step:
Let's start by preparing the vegetables to be used. Peel the larger onion. Rinse it and dry it with a napkin. Cut as desired. Can be cubes or half rings. 
Rinse the carrots from dirt in running water. Remove the peel. Grind on a coarse grater. You can cut it into thin strips using a well-sharpened knife. 
Pour approximately 2-3 tablespoons of vegetable oil into a suitable frying pan. Send it to the fire. Reheat thoroughly. Add chopped onion and grated carrots to the hot oil. Turn the heat down to slightly lower than medium and fry the vegetables for about 10-15 minutes until soft. 
While the vegetables are cooking, prepare the mackerel. Most often, in our stores you can buy fresh frozen fish. If you have the opportunity, use fresh mackerel. Since in this case the product is frozen, remove it from the freezer in advance and leave it to defrost in the refrigerator. When the fish is almost frozen, start cleaning it. If mackerel is completely defrosted, it is more difficult to peel and then cut into portions. Using kitchen scissors, trim off all the fins and tail. Remove the head with a sharp knife. Rip open the belly and remove all the insides. Rinse the carcass in running water. Note the black film. Be sure to remove it, as it will cause bitterness in the finished dish. Dry the carcass with a paper towel. 
Cut into pieces approximately 5-7 mm wide. Add salt to taste and season with ground black pepper. 
When the carrots and onions are soft, season them with salt and ground black pepper. 
Place the prepared mackerel on top. If there is enough oil and juice from vegetables, there is no need to add water. Cover with a lid and simmer over low heat for 20-30 minutes. 
Stewed mackerel is quite a healthy and tasty dish, plus it’s also easy to prepare. You won’t need any rare ingredients; any fresh vegetables will suffice. When stewing, the fish is well soaked in vegetable juices and their aromas, which makes it delicious. As a side dish for stewed mackerel with vegetables, you can serve boiled potatoes or mashed potatoes, as well as boiled rice. And just with a piece of fresh bread - this dish will be a real delight.
You will need:
- a pair of fish (mackerel);
- 2 onions;
- 1 carrot;
- 4-5 pcs. fresh tomatoes;
- 1 bell pepper;
- 1 small zucchini;
- a bunch of greens (dill, parsley);
- paprika, sugar, pepper and salt - to taste;
- vegetable oil - for frying;
- aromatic herbs - basil, thyme and oregano.
How to cook:
- First, clean and prepare all your vegetables. Grate the carrots on a coarse grater, finely chop the onion, cut the bell pepper into pieces, and cut the zucchini into cubes.
- Pour boiling water over the tomatoes, then remove the skins from them, and turn them into puree using a blender.
- Fry the onions in a frying pan in vegetable oil along with carrots. Then add the chopped zucchini and bell pepper to them.
- Next, pour the previously made tomato puree over the vegetables. Plus salt everything, add sugar, paprika, pepper and add aromatic herbs. Simmer it all for about 12 minutes under the lid.
- Then add chopped herbs to the vegetables. Simmer for a couple more minutes and remove from heat.
- Now let's take care of the fish. Clean it, cut off the head and fins, and then cut the mackerel into fillets, which then cut into portions.
- Next, place the chopped fish meat on top of the vegetables stewed above in the frying pan, drowning it slightly in them.
- Cover the pan with a lid and return to low heat. Simmer the fish with vegetables for about 25 minutes.
You can serve this wonderful dish with fresh herbs, boiled rice or potatoes.
Mackerel is a fairly fatty fish. To prevent fish oil from spoiling the taste of mackerel, it is ideal to stew it together with vegetables, carrots and onions, topped with sour cream. It will take about an hour to cook mackerel stewed with carrots and onions in a frying pan.
Ingredients:
- 2 large carcasses of fresh frozen mackerel
- 2 onions and carrots
- ground black pepper
- 0.5 cups sour cream
- 1 tbsp. spoon of vegetable oil
Stewed mackerel in a frying pan
Thaw frozen fish for about 15 minutes. In a slightly frozen state, it is easier to clean and cut.
While the fish is defrosting, prepare the onions and carrots. Peel, wash and dry the vegetables. Grate the carrots on a coarse grater, cut the onions into cubes or half rings, as you like.
Wash the mackerel, cut off the heads, fins, and tails. Remove the insides of the fish by making an incision on the belly and rinse again. Cut the fish into pieces 2-2.5 cm thick. Salt the fish pieces and sprinkle with pepper.
Fry the chopped onion and carrots in a frying pan for 1-2 minutes with the addition of oil. Then place the mackerel pieces on the bed of vegetables. Pour sour cream over mackerel with carrots and onions, stir lightly.
Cover the pan with a lid and simmer the mackerel with carrots and onions over low heat for 15 minutes.
Serve mackerel stewed in a frying pan with carrots, onions and sour cream, with a side dish of potatoes and rice. Fish with vegetables can be a separate dish.
Mackerel stuffed with cheese and egg is tasty and easy to prepare. her recipe.
Smoke, fry, bake and stew. Stewed mackerel with vegetables is a simple but delicious dish. Today's site website will show you how to prepare mackerel stewed with vegetables. Let's write down the recipe!
Mackerel stewed with vegetables: step-by-step recipe
Products for cooking:
- Mackerel - 1 pc.
- Onions - 2 pcs.
- Large carrots - 1 pc.
- Tomato paste - 2 tbsp. l.
- Black pepper (ground) - a pinch
- Allspice - several pieces
- Herbs for fish - a pinch
- Vegetable oil - for frying
- Dill
1. Cut the mackerel. To do this, cut off the fins and head, throw away the insides, cutting the abdomen. Be sure to remove and throw away the black film inside the abdomen. Then wash the mackerel carcass with cold water and cut into pieces.
2. Salt each piece of fish to taste, rubbing the salt a little with your finger, piece by piece. Place the chopped mackerel pieces in a bowl, sprinkle them with fish spices, and mix.
3. Cut the peeled onion into quarters. Cut the onion quarters crosswise.
4. Peel the carrots, wash them, and then cut them into thin cubes.
5. Sauté the onion in vegetable (sunflower) oil.
6. Pour chopped carrots into the sautéed onions. Sauté the vegetables together until the carrots are soft.
7. You can stew mackerel in a cast iron pot or in a deep frying pan under a lid. Pour a little vegetable oil into the bowl in which the fish will be stewed, and place some of the sautéed vegetables. On a vegetable bed we place pieces of mackerel that we have had time to marinate in spices.
8. Cover the top of the mackerel with the remaining sautéed vegetables.
9. Cover the cast iron or frying pan with mackerel with a lid. Simmer the mackerel with vegetables over low heat for 10 minutes.
10. Then add tomato paste to the fish and vegetables. Simmer for another 10-15 minutes.
Mackerel stewed with vegetables can be served with boiled potatoes or rice. Sprinkle the dish with dill herbs on top.
Have you already tried cooking stewed mackerel with vegetables? Share in the comments!
How to cook stewed mackerel
Before preparing the stewed mackerel, it will need to be thawed and fried. To do this, take a medium-sized fish and defrost it in the refrigerator - you should not defrost the fish in the air, it will become weathered so quickly.
Thawed mackerel needs to be gutted - cut off the head and clean the belly well. After cleaning, it should be washed well in running water and cut into portions. Place the fish pieces in a deep bowl, lightly salt and pepper, stir and leave for a few minutes.
Peel the potatoes, wash and chop into thin pieces - no thicker than 0.5 centimeters. We leave the potatoes in cold water for 10 minutes so that all the excess starch comes out of them and does not darken while the fish is cooked.
Stewed mackerel will be even more tender and juicy if it is fried in vegetable oil, so pour a small amount of vegetable oil into a frying pan and lightly fry the fish pieces on all sides.
Place the fish in a separate large frying pan - it is best to take one with a thick bottom and high sides, and fry all the vegetables in order. It is very important not to drain the vegetable oil in which the fish was fried - this will give the finished dish a brighter aroma and taste of mackerel.
Cut the carrots into thin rings and lightly fry until a tender pinkish crust appears.
Place the carrots on top of the fish.
You don’t have to fry the green onions; just chop them finely and sprinkle them over the mackerel and carrots.
Cut ripe tomatoes into slices or cubes - about 2x2 centimeters and fry in well-heated oil.
Do not remove the skins from the tomatoes before frying, otherwise they will turn into puree in the pan. We transfer the fried tomatoes to a separate flat plate, where they can be carefully peeled off. After that, transfer them to fish and vegetables. The pan with fish can be placed on medium heat and covered with a lid.
The potatoes will need to be boiled in salted water - pour boiling water over them and cook until almost done. During this time, the mackerel stewed in oil will become softer and you can add a glass of water and sour cream.
Transfer the carefully boiled potatoes into the frying pan with the fish, add fresh herbs and simmer over low heat for about 5 minutes.
You can cook the potatoes at the same time as the fish, but then you will need to add the fried tomatoes at the very end of cooking, as the acid may cause the potatoes to remain hard.
Mackerel stewed in a frying pan with vegetables takes about half an hour to prepare, so you still have time to prepare something tasty for dessert. Serve the delicious fish to the table with fresh herbs. Bon appetit!
Note to the owner:
If the whites do not whip together well, add a few drops of citric acid or a pinch of salt.
Date: 2015-11-13
The average housewife knows very few mackerel dishes, so I decided to increase the number of mackerel recipes on my website. On the Home Kitchen website you can already learn how to cook. And now I present to you.
- Mackerel - 4 pcs. (1600 g)
- Onions – 170 g
- Carrots – 170 g
- Tomato paste – 2 tbsp. l.
- Vegetable oil
- Ground black pepper
- Coriander
- Water – 600 ml
- Juice of half a lemon
So, it prepares relatively quickly, about 30-40 minutes, along with all the preparation of the products. First, we cut the fish, remove the tail, intestines and head, and cut into portions. I do not recommend cutting the pieces too small, as the mackerel may fall apart during cooking. The fish I had were not very large, so I cut each one into 4 pieces.
All mackerel must be salted, peppered and sprinkled with lemon juice. Mix. Leave to marinate. It is not necessary to put it in the refrigerator, since it will marinate for only a short time, just as long as we prepare the rest of the ingredients. By the way, lemon is an essential ingredient in sea fish dishes; it makes the fish tastier.
While the mackerel is marinating, we will prepare the vegetables. Cut the onion into half rings, and grate the carrots on a coarse grater. Fry the vegetables a little in vegetable oil. Then add tomato and water (600 ml). There is no need to salt, as we salted the fish. As you understand, you can cut vegetables as you like, into cubes, into cubes - the taste of the dish will not change.
When the vegetables boil, add the mackerel.
You can mix it. And that's it, we're ready mackerel stewed with onions and carrots, it should simmer for 20 minutes over low heat. It is not necessary to cover with a lid; the fish will be cooked just like that. It seems to me that if you cover it with a lid, then the mackerel may fall apart. In general, I have always cooked without a lid.
There is no need to add salt or add any spices. in a frying pan and it turns out delicious. Although, of course, everyone has their own taste.
By the way, it is better to eat stewed mackerel with onions and carrots chilled. And I also advise everyone to try it, prepared at home. I hope you enjoy this recipe. Bon appetit!
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Mackerel is a fatty and very tasty fish, which is suitable not only for salting and smoking, but also for stewing, baking and boiling. Stewed mackerel with carrots and onions turns out to be incredibly tasty and juicy. This dish is called “Greek Fish”. The fish simmers in a frying pan for a long time in a vegetable sauce with the addition of tomato paste and becomes tender, melting in your mouth. For flavor, briefly marinate the mackerel pieces in lemon juice with seasoning for fish dishes.
Greek fish: step by step recipe
Ingredients for 2 servings:
- Mackerel (frozen) – 1 piece (350 g);
- Carrots (medium) – 2 pcs.;
- Onions (more than average) – 1 pc.;
- Lemon – 2 slices;
- Tomato paste – 2 tsp;
- Vegetable oil – 3 tbsp. l.;
- Seasoning for fish – 1 tsp;
- Red hot pepper – 2 pinches;
- Ground pepper;
- Salt.
Cooking time – 55 minutes.
How to stew mackerel with carrots and onions in a frying pan
1. 1 hour before cooking, remove the fish from the freezer and leave it in a bowl on the table. Then we wash it, wipe it with a paper towel, and cut off all the fins with scissors. We clean the vegetables.
2. We cut into the abdomen, remove the entrails, wash and cut off the head. Cut the prepared carcass into equal pieces (4 pieces), place in a bowl and pour over lemon juice. Sprinkle with salt, fish seasoning and ground pepper. The seasoning contains paprika, turmeric, thyme, coriander, so we do not add other spices.
3. Grate the carrots and cut the onion into feathers.
4. Place the prepared onion feathers in oil and fry for 3-4 minutes at medium temperature until lightly browned.
5. Place the carrots in the fried onions, pour in water (4-5 tbsp), cover and first simmer at medium temperature, then fry the vegetables uncovered. They should decrease in volume.
6. Add fish seasoning, hot and black pepper, and tomato paste to the pan. Stir and cook for a couple of minutes.
7. Spread the aromatic vegetable mixture and place the marinated pieces of mackerel.
8. Cover them on top with a bright mixture.
9. Pour in water so that it half covers the pieces of fish, cover and place on low heat for 45 minutes. Do not turn the pieces over, periodically open them and cover them with the aromatic mixture so that they are saturated with juices and become tender.
10. Once the liquid has reduced, the fish stew is ready.
11. Place half of the aromatic vegetables on a plate, add delicious mackerel on top, cover with the rest of the vegetable mixture, sprinkle with parsley and serve immediately with your favorite side dish and a light vegetable salad. Boiled rice, vegetables and mashed potatoes are great as a side dish.
Cooking tips:
- Parsley can be added not only to the finished dish, but also 5 minutes before cooking.
- To diversify your fish dish, complement it with other vegetables. Celery and parsley roots work well.
- This recipe can be used to prepare any river or sea fish. If the pieces are large, then quickly fry them on both sides before immersing them in vegetables.
Mackerel is a very spicy fish from which you can prepare a lot of delicious dishes. I would like to offer you a recipe for mackerel stewed with onions and carrots. It turns out to be a light and tasty dish. I recommend boiled rice as a side dish.
Ingredients:
mackerel - 2 pcs.
salt and spices - to taste
onions - 1 pc.
carrots - 1 pc.
tomato paste - 2 tbsp. spoons
greens - for decoration
vegetable oil - for frying
Preparation:
1. Clean the mackerel from the entrails, cut off the fins and tail, rinse the fish thoroughly. Cut into portions.
2. Peel the onions and carrots. Cut the onion into half rings, grate the carrots on a coarse grater. Fry the vegetables in a frying pan in heated vegetable oil, stirring occasionally, until half cooked.
3. Salt the fish, sprinkle with spices, mix. Place the mackerel pieces on the carrots and onions, cover with a lid (no need to add water) and leave to simmer over low heat for about 10 minutes.
4. Then open the lid, add tomato paste to the mackerel, onions and carrots, mix very carefully, cover and simmer for another 15 minutes or more over very low heat.
Delicious and spicy mackerel stewed with onions and carrots is ready!
