The answer to your “what’s for dinner” prayers, Fried Spanish Mackerel Nuggets are first marinated in buttermilk, breaded in a spicy cornmeal mixture, and then pan-fried to perfection. With their crispy golden crust, like my recipes for Fried Snapper Bites, and Fried Whole Catfish, they are as easy to make as delicious.
Like my Crispy Fried Oysters, these tasty fish nuggets can be served as a main dish or make an excellent appetizer and are a treat the whole family will love.
Why you will love this recipe:
- If you don’t have Spanish mackerel, you can substitute any white fish or fresh water white fish such as perch to make this recipe for Fried Perch.
- You can have these fried mackerel nuggets on your table in under 20 minutes.
- Besides being delicious, fish nuggets are just plain fun, and kids of all ages love them.
What does it taste like:
Spanish mackerel, a saltwater fish, are plentiful all along the Gulf Coast in the spring and summer. If they are feeding, a school can resemble a cauldron of boiling water with fish jumping every which way, and they will strike at anything shiny.
Fresh mackerel is delicious and rivals any white fish such as grouper and halibut in taste. While it does have a slightly pinker flesh, as long as the fish is fresh, most folks can’t tell any difference. However, if it isn’t fresh, because of its high-fat content, it can develop a strong fishy flavor.
Lucky for us, a sweet friend brought us some that he has just caught and my husband, who swears he only likes white fish, enjoyed every last bite.
Spanish mackerel is a beautiful fish with its bluish silvery skin covered with golden spots. In addition to frying, you can also bake, broil, or grill them. They are also great smoked and can be used to make an awesome fish dip.
What you will need for this recipe:
In addition to Spanish mackerel fillets, you will need buttermilk, cornmeal, all-purpose flour, creole seasoning, kosher salt, and peanut oil. You will also need a cast-iron skillet or dutch oven and a slotted spoon or fish turner.
How to cook it:
Place the buttermilk in a bowl and add the fish nuggets. Stir to make sure all are covered and let sit for five to ten minutes. Set aside.
Add the cornmeal, flour, Creole seasoning, and salt to a pie plate or large shallow bowl. Mix well.
Take the nuggets out of the buttermilk and let any excess drip off. Place the fish in the cornmeal mixture and toss. Make sure that the nuggets are coated on all sides. Place on a wire rack and repeat until you have all of the fish coated.
Place a cast-iron skillet or dutch oven over medium-high heat and add the oil. You want at least ½ inch of oil in the bottom.
Before adding the fish, test to make sure the oil is hot by dropping in a pinch of the cornmeal mixture. It should immediately start to sizzle. If it doesn’t, let the oil heat a few more minutes. The oil should ideally be at 375 degrees F. If the oil is too cool, your fish will be greasy if the oil is too hot, the crust will burn before the insides cook.
When the oil is hot, add the nuggets and make sure not to crowd them. You will most likely have to cook the fish in two batches.
Let the fish fry, turning as needed, for a total of two to three minutes or until the nuggets are golden brown and crispy on all sides.
Use a slotted spoon or fish turner to remove the nuggets from the oil. Place on a paper towel or wire rack to drain.
Repeat as needed until all of the fish is cooked. Serve immediately.
What to serve with it:
These fried mackerel nuggets are delicious served with either remoulade or tartar sauce. I also like to keep things simple and usually pair them with cheese grits, creamed corn, southern potato salad, homemade french fries, or deviled eggs plus a simple cucumber and tomato salad, corn salad, or corn, tomato and avocado salad.
Sharon’s tips:
I leave the skin on my fish nuggets, but you can certainly remove it if you prefer.
I always use peanut oil for frying because of its high smoke point, but you can use any good vegetable oil you like.
My 12-inch skillet takes two cups of oil to have ½ inch of oil in the bottom. The amount of oil you will need will depend on the size of your pan.
If you are worried about oil-splatter, use a high-sided dutch oven to fry your fish. And, if you have a screen grease splatter guard, it works even better.
After frying, if you’re left with a fish odor in the kitchen, you can minimize the smell by boiling two cups of water and ½ cup of vinegar on your stove for a few minutes.
If you end up with a fishy smell on your hands, here are a few ways to remove it. Try rubbing your hands with a half lemon, or make a solution of lemon juice and water or a paste of baking soda and water. Rinse and repeat as needed. I’ve even heard of using toothpaste with baking soda, although I haven’t tried that one.
More fish recipes:
I am a huge fan of fish and like to serve it several times a week when I can. If you like it as we do, you might also like these easy recipes:
- Blackened Mahi Mahi Recipe
- Pan-Seared Red Snapper and Mango Salsa
- Oven-Baked Grouper with Crispy Panko Topping
- Oven-Baked Parmesan Grouper Fillets
- Grilled Grouper with Mango Salsa
If you need more recipes or menu ideas, here is a link to all of my seafood recipes.
★ If you make this recipe, please give it a star rating below and let me know how you liked it.
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Fried Spanish Mackerel Nuggets Recipe
Ingredients
- 2 Spanish mackerel fillets about a pound, cut into cubes approximately 1-½ x 1-½ inches square
- 1 cup buttermilk
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 tablespoon Creole seasoning
- 1 teaspoon kosher salt
- 2 cups peanut oil see tips below
Instructions
- Place the buttermilk in a bowl and add the fish nuggets. Stir to make sure all are covered and let sit for five to ten minutes. Set aside.
- Add the cornmeal, flour, Creole seasoning, and salt to a pie plate or large shallow bowl. Mix well.
- Take the nuggets out of the buttermilk and let any excess drip off. Place the fish in the cornmeal mixture and toss. Make sure that the nuggets are coated on all sides. Place on a wire rack and repeat until you have all of the fish coated.
- Place a cast-iron skillet or Dutch oven over medium-high heat and add the oil. You want at least ½ inch of oil in the bottom.
- Before adding the fish, test to make sure the oil is hot by dropping in a pinch of the cornmeal mixture. It should immediately start to sizzle. If it doesn't, let the oil heat a few more minutes. The oil should ideally be at 375 degrees F. If the oil is too cool, your fish will be greasy if the oil is too hot, the crust will burn before the insides cook.
- When the oil is hot, add the nuggets and make sure not to crowd them. You will most likely have to cook the fish in two batches.
- Let the fish fry, turning as needed, for a total of two to three minutes or until the nuggets are golden brown and crispy on all sides.
- Use a slotted spoon or fish turner to remove the nuggets from the oil. Place on a paper towel or wire rack to drain.
- Repeat as needed until all of the fish is cooked. Serve immediately.
Valerie
Great recipe! Easy, fairly quick and not fishy tasting.
Ashley Lentini
Those Look Delicious!!!!
Emmie Renfro
Can I use catfish instead of Spanish mackerel? I like catfish better. Thank you!
Sharon Rigsby
Hi Emmie , yes, you can use catfish or any other fish you like in this recipe.
I hope you enjoy it!
Sharon