A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). The fish should be soaked all day with water changes every two hours, then put in fresh water overnight to properly desalt them.
Preserved exactly as written in the original source
Select as many salt mackerel as required; wash and cleanse them well
Put them to soak all day in cold water, changing them every two hours
Put them into fresh water just before retiring
In the morning drain off the water, wipe them dry
Roll them in flour
Fry in a little butter on a hot, thick-bottomed frying pan
Serve with a little melted butter poured over, and garnish with a little parsley
Modern guidance to help you succeed with this vintage recipe
Extended soaking with multiple water changes uses osmosis to draw excess salt from the fish, making it palatable while preserving its firm texture. The flour coating creates a protective barrier that prevents the fish from sticking and promotes even browning through the Maillard reaction. Frying in butter rather than oil adds richness that complements the lean mackerel while providing enough fat to crisp the exterior without overcooking the delicate flesh.
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.
AI-generated tips from Chef Cecil's culinary database
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.
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