Crispy Grilled Salted Mackerel, a Popular Fish Dish

Rinse the salted mackerel fillets under cold running water to remove excess salt, then pat them thoroughly dry with paper towels. This is crucial for crispiness.

Using a sharp knife, make 2-3 shallow diagonal scores on the skin side of each mackerel fillet. This helps the fish cook evenly and prevents curling.

Preheat a grill pan or heavy-bottomed skillet over medium-high heat (around 200°C / 400°F) for 5-7 minutes until very hot.

Lightly brush the skin side of the mackerel fillets with cooking oil and season with a pinch of black pepper. You can also lightly oil the pan if not using a non-stick surface.

Place the mackerel fillets skin-side down on the hot pan. Cook for 5-7 minutes, pressing down gently with a spatula to ensure full contact and achieve a crispy skin.

Flip the fillets and cook for another 4-6 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 63°C / 145°F.

Transfer the crispy grilled mackerel to a serving plate. Serve immediately with lemon wedges and a side of soy sauce for dipping.