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Sicilian Sweet and Sour Mackerel

Sicilian Sweet and Sour Mackerel

Sicilian Sweet and Sour Mackerel - aka how to turn simple fish into a gourmet make-ahead meal!
Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Manuela Zangara


  • 500 gms – 1 lb. mackerel fillets with the skin on
  • 1/3 cup flour
  • Salt to taste
  • 1 garlic clove crushed
  • 4 tbsp extra virgin olive oil
  • 3 tbsp red wine vinegar
  • ½ tbsp sugar
  • 1 tsp oregano
  • 2 bay leaves
  • Vegetable oil for shallow frying


  1. Season the mackerel fillets with salt and dust them with flour.
  2. Shallow fry them in hot vegetable oil, until golden on both sides and cooked through. Put in a glass bowl/container.
  3. Put the extra virgin olive oil in a clean frying pan and lightly fry the garlic clove, bay leaves and oregano in it. Make sure not to burn the garlic or it will taste bitter.
  4. In the meantime, dissolve the sugar in the red wine vinegar and add it to the oil and garlic. Let the alcohol evaporate and then pour the sweet and sour mixture over the fried mackerel.
  5. Let the fish cool down, then cover and refrigerate for 24 hours before serving it. Make sure to bring it back to room temperature before eating it.