We clean, rinse, and drain 500 g (about 1 lb) of horse mackerel. We sprinkle a little salt over them. We place 3 tablespoons of flour in a plate and mix. We coat the fish one by one in this mixture. We drizzle a very small amount of oil into a pan and arrange the fish tightly side by side along the edges of the pan. Once golden, we flip them over with the help of a lid. We add a very small amount of vegetable oil and, once golden again, we serve with arugula. Enjoy!

About This Recipe

Of the nearly 15 species of horse mackerel, only a few live in Turkish waters. Horse mackerel can comfortably inhabit almost every sea surrounding Turkey. Found across the Mediterranean, Marmara, and Black Sea — with varying species in each — horse mackerel is one of the most widely consumed fish among the Turkish public. From yellowstripe scad to blackspot horse mackerel, many varieties are found in Turkish waters. Constantly migrating between the Marmara, Aegean, and Black Sea, horse mackerel reach about 20 cm in the Marmara and 30 cm in the Aegean. They begin appearing in the Marmara Sea with the arrival of autumn, then return to the Black Sea in spring. In the Marmara region, smaller horse mackerel are locally called "kıraça."

Looking at its benefits: this fish contains vitamins A, B2, B6, C, and B12, and it also strengthens memory, boosts and supports metabolism, and reinforces the immune system. It regulates hormonal balance, making it especially recommended for women for this reason.
It is also beneficial for many neurological conditions. Horse mackerel improves vascular elasticity and is good for blood flow and balance. Thanks to the selenium it contains, it helps fight cancer.

We should note that it is recommended to consume this fish at least twice a week during fishing season — and with that, we move on to our delicious Pan-Fried Horse Mackerel recipe. You might ask: is there a baked version of this fish? But of course! :) Our Baked Horse Mackerel recipe is bursting with goodness too. Best of luck in the kitchen…