Combine the ＊ seasonings. Make slits on the skin of the fillets and sprinkle salt and pepper on the flesh. Coat with flour and fry skin side down.
After it has browned, flip over. Cover and continue cooking.
After cooking through, turn down the heat to low. Wipe the frying pan with paper towels.
Pour the ＊ seasonings and let the sauce cling to the mackerel fillets.
Story Behind this Recipe
I wanted to have a different way of eating mackerel. It's a troublesome task, but remove the bones from the fish before cooking.
＊I used small mackerel fillets the size of my palm. If you use bigger ones or prefer the seasoning to be stronger, double the seasonings. ＊At Step 3, turn down the heat to low otherwise the sauce will cook down too quickly. If you double the seasonings, cook over medium heat.