Fish, Maghreb and Middle East
Turkish stuffed mackerel
Turkish stuffed mackerel is made from whole mackerel emptied of their flesh, which is then mixed with onions, raisins, pine nuts and spices before going back inside the skin. This recipe serves 4, takes 90 minutes, rates medium difficulty, and costs €3.60 per person. Success depends on carefully loosening the flesh without piercing the skin.
A festive Turkish dish, mackerel emptied and restuffed with their own flesh mixed with raisins, pine nuts and spices, then breaded and fried.
- Total time
- 1 h 30
- Difficulty
- Medium
- Cost per person
- €3.60
- Calories per person
- 630 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Fall
This dish surprises with its contrast, crispy golden mackerel skin hiding a soft, sweet and savory filling spiced with cinnamon and sweet paprika. Raisins bring a sweet note that cuts through the oily fish, while pine nuts add crunch. It stands apart from ordinary fish fillets, with real character on the plate.
Save this recipe for a Sunday or a meal when you feel like cooking something different, since it takes time and care to empty the fish without tearing the skin. Mon Chou walks you through that tricky step. Serve it mainly for adults or curious older kids, as a main dish with a green salad on the side.
The ingredients
Fish counter
- Whole mackerel 4
Fruits and vegetables
- Onions 2
- Flat leaf parsley 1 bunch
- Lemon 1
- Green salad 1
Pantry
- Raisins 40 g
- Pine nuts 40 g
- Cinnamonoften in the pantry 1 tsp
- Sweet paprikaoften in the pantry 1 tsp
- Breadcrumbsoften in the pantry 100 g
- Flouroften in the pantry 3 tbsp
- Oiloften in the pantry 5 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Dairy
- Eggs 2
Allergens Fish, Gluten, Eggs, Tree nuts
The step by step recipe
-
Have the heads cut off the mackerel, gently knead them to loosen the flesh, then remove it through the opening while keeping the skin intact.
Ask your fishmonger to do this, it's delicate work.
-
Remove any bones and skin from the flesh you collected, then flake it.
Run your fingers through the flesh, you'll feel even the smallest bone.
-
Cook the sliced onions in oil, then add the raisins, pine nuts, cinnamon, paprika, parsley and flaked flesh, and season. 10 min
Off the heat, the filling should hold together but not be too wet.
-
Fill the skins with the filling without overstuffing them, close with a toothpick, then coat in flour, beaten egg and breadcrumbs.
An overly packed filling makes the skin burst during cooking, leave a little room.
-
Brown the mackerel in an oiled pan, then finish them in the oven at 190°C. 20 min
Pan frying first gives a nice crust, then the oven cooks them through.
-
Serve with a green salad and lemon wedges.
A squeeze of lemon on the hot fish cuts through the richness of the mackerel.
Our tips to get it right
- Pick mackerel that feel firm and look shiny, the skin needs to be intact so you can stuff it without it tearing.
- Let the filling cool slightly before stuffing the skins, a hot filling softens the breading faster during cooking.
- Prick the skin once or twice with a toothpick before cooking so it doesn't burst from the heat.
- Serve the mackerel right out of the oven, the crust loses its crunch if it sits too long.
The variations
- Swap the pine nuts for lightly toasted slivered almonds, the flavor turns milder but stays just as crunchy.
- For a gluten free version, use rice flour and gluten free breadcrumbs, the result stays crisp.
- To save time, ask your fishmonger to prepare the mackerel already emptied, which skips the longest step of the recipe.
What to serve it with
- Lemony green salad
- Fresh lemon wedges
- Plain pilaf rice
- Garlic yogurt sauce
Storage
Stuffed mackerel keeps for 2 days in the fridge in a closed container. They don't freeze well once breaded, the coating turns soft after thawing. Reheat them in the oven for a few minutes to bring back some crunch.
Questions about this dish
Can the fishmonger prepare the mackerel for me?
Yes, and it's actually recommended. Ask them to cut off the heads and remove the flesh while keeping the skin intact, since it's a delicate task they handle better than most home cooks.
Can raisins be replaced with another dried fruit?
Chopped dried apricots work well and bring a sweetness close to raisins. Avoid overly juicy dried fruits, since they would make the filling too wet.
Can the filling be made ahead of time?
Yes, you can make the filling the day before and keep it in the fridge in a closed container. Stuff and bread the mackerel right before cooking so the coating stays crisp.
What if the skin tears while removing the flesh?
A small tear isn't a problem, just close it with a toothpick before stuffing. Kneading the fish gently from the start is what prevents bigger tears.
How long does it take to make Turkish stuffed mackerel?
Count 1 h 30 in total, prep and cooking included. The recipe is rated “medium”.
How many calories are in Turkish stuffed mackerel?
About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does Turkish stuffed mackerel cost?
About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains fish, gluten, eggs, tree nuts. Always check the labels of the products you buy.
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