Crispy-Skin Tallow-Seared Mackerel - For the Carnivore Diet

Rich, fatty mackerel seared in beef tallow for shatter-crisp skin and clean carnivore flavor—ready in about 15 minutes.

This recipe highlights mackerel’s natural richness with nothing more than salt and beef tallow. The key is very dry skin, steady medium heat, and cooking most of the time skin-side down so the flesh stays juicy while the skin crisps.

Press the fillets flat for the first minute to prevent curling, then let the pan and tallow do the work. A quick flip at the end keeps the flesh tender. Rest briefly to let the juices settle, then finish with a light sprinkle of salt and a drizzle of the rendered tallow from the pan.

Serve on its own or alongside soft-scrambled eggs for an all-animal plate. Leftovers keep up to 2 days refrigerated; re-crisp skin in a hot dry pan for 30–60 seconds skin-side down.

Ingredients

• 4 skin-on mackerel fillets (about 600 g total)
• 1 tsp fine salt, plus more to finish
• 1.5 tbsp beef tallow (or bacon fat)

Instructions

1. Pat the mackerel fillets completely dry on both sides. Season lightly with the salt.
2. Heat a large skillet over medium heat. Add the beef tallow and let it fully melt and shimmer.
3. Place fillets in the pan skin-side down. Use a spatula to press each fillet flat for 20–30 seconds to prevent curling.
4. Cook mostly on the skin side until the flesh is nearly opaque and the skin is deep golden and crisp, about 5–6 minutes, adjusting heat to maintain a steady sizzle without smoking.
5. Spoon some hot tallow over the top to finish, then flip the fillets and cook 20–30 seconds on the flesh side.
6. Transfer to plates, rest 1 minute, taste, and finish with a pinch more salt and a drizzle of the pan tallow.

Time: 15 minutes Servings: