Pan-fried fish is one of those dishes that feels ordinary, yet deeply comforting. In many Cantonese households, this is the kind of meal that appears quietly on the dinner table—no heavy sauces, no complicated steps, just fresh fish, a hot pan, and patience.
For me, pan-fried Spanish mackerel always brings back memories of simple family dinners, where the sound of sizzling oil meant dinner was almost ready. The aroma of ginger and scallion drifting through the kitchen felt warm and reassuring. Sometimes, the simplest dishes carry the strongest memories.
Pan-Fried Spanish Mackerel (Simple Home-Style Recipe)
Ingredients
Steps
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Prepare the fish
Rinse the Spanish mackerel and pat it completely dry with kitchen paper.
Drying the surface well is the key to preventing sticking and breaking.
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Heat the pan
Heat a frying pan until hot, add oil, then lower to medium-low heat.
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Add the fish
Place the fish into the pan (skin side down if there is skin).
Gently press the fish with a spatula for about 10 seconds to ensure even contact.
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Slow pan-fry
Keep the heat at medium-low and pan-fry until the bottom turns golden brown, about 4–5 minutes.
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Flip
Carefully flip the fish and cook the other side until golden.
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Season and serve
Add ginger and the white part of scallion to the pan and let them release aroma.
Drizzle a small amount of soy sauce if desired. Plate and serve hot.
Cooking Tips 烹飪技巧
- Pat the fish completely dry before cooking
- Make sure the pan and oil are hot before adding the fish
- Do not rush flipping—let one side fully set and crisp first • Use medium-low heat for even cooking and a golden finish
