Simply, Pan-fried Mackerel Steak (Tanigue)
There are many ways to enjoy mackerel fish, but my preference has always been to pan-fry it as a steak. Even pan-fried mackerel can become quite fancy, with options ranging from cooking it in butter to frying it with lots of garlic or garnishing it with capers.
Having recently returned to my hometown of Baguio City, where one can find almost anything fresh in its public market — from meats and fish to vegetables and fruits, I thought I’d cook some fresh mackerel steak in the most simple of preps — just seasoning the steak with salt and pepper, dusting it with flour, then frying it, using Olive oil, in a pan until it becomes crusty, golden brown.
I know this will become a regular in my home-cooking, now that I can get fresh mackerel in a moment’s notice.