Fried Salt Mackerel

The fish can be soaked and desalted up to 24 hours in advance. After the final overnight soak, drain, pat dry, and refrigerate in an airtight container for up to 12 hours before cooking. Do not flour the fish until just before frying, as the coating will become gummy if it sits.

Store leftover fried mackerel in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven for 8-10 minutes to restore crispness—avoid microwaving, which will make the fish rubbery and soggy. The fish can also be flaked and used cold in salads within 2 days.