Skip to main content
NORCOOK
Stekt Makrell
Sørlandet · Southern Coast

Stekt Makrell

Pan-fried summer mackerel with its skin crisped golden, served with stewed rhubarb and sour cream.

25 minEasy
Back to the index

Cultural Context & History

Oily, glittering mackerel arrives with the warm south-coast summer. Fried crisp and served with tart rhubarb compote, it is the flavour of a July evening by the sea.

Ingredients

  • 4 fresh mackerel fillets, skin on
  • 4 tbsp flour, for dredging333 kcal · 6.7 g protein · 0 g fat · 70 g carbs per 100 g
  • 1 tsp salt0 kcal · 0 g protein · 0 g fat · 1330 g carbs per 100 g
  • 1/2 tsp black pepper0 kcal · 0 g protein · 0 g fat · 167 g carbs per 100 g
  • 3 tbsp butter714 kcal · 0 g protein · 78.6 g fat · 0 g carbs per 100 g
  • For the cucumber salad: 1 cucumber, thinly sliced, 2 tbsp vinegar, 1 tbsp sugar, 4 tbsp water, pinch of salt
  • Sour cream and new potatoes, to serve487 kcal · 6.5 g protein · 31.1 g fat · 55.9 g carbs per 100 g

Per-100 g values shown for ingredients verified against Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients not yet verified show no nutrition line.

Recommended Tools

  • Heavy skilletHolds a steady heat that crisps the skin.
  • Fish sliceTurns the delicate fillets without tearing them.
  • MandolineShaves the cucumber thin enough to pickle quickly.

Product suggestions are editorial references only; no purchase or affiliate links are currently configured.

Step-by-Step Instructions

  1. 1

    Toss the sliced cucumber with the water, vinegar, sugar and a pinch of salt, and leave to stand for 20 minutes until lightly pickled.

  2. 2

    Pat the mackerel fillets thoroughly dry and dredge them in the flour seasoned with the salt and pepper.

  3. 3

    Heat the butter in a skillet over medium-high heat until foaming.

  4. 4

    Lay the fillets in skin-side down and fry for 3–4 minutes on each side, until the skin is crisp and the flesh is cooked through.

  5. 5

    Serve the mackerel hot, straight from the pan, with the cold cucumber salad, sour cream and new potatoes.

Chef's Tip

Mackerel is best cooked the day it comes out of the water — press each fillet flat with a spatula for the first few seconds skin-side down to stop it curling and to crisp the skin evenly.

How this page was made

Written by
The Norcook editorial archive. No individual author is named yet — see the editorial and food-safety policy for what that means and what has to happen before a byline appears.
Content last checked
— “checked” records an editorial check, not a qualified review. Where one exists, the recipe-specific review record appears in the food-safety callout.
Regional context
Sørlandet — the hub carries the wider background, the ingredient glossary and its own sources.
Sources
No page-level sources are recorded for this recipe yet. The cultural background above is written as general context, not as a sourced historical claim.

Keep exploring

There are 76 more stories waiting in the index — from Arctic cures to viral bakes.

Browse all recipes