Start by giving your mackerel fillets a gentle rinse under cold water. Pat them dry with a paper towel. This step is crucial. A dry fillet will create a crispy exterior when pan-fried.

Once dried, place the fillets on a plate. Sprinkle both sides generously with sea salt and freshly ground black pepper. The seasoning enhances the mackerel’s deep flavors and will contribute to a delicious crust.

On medium-high heat, place a non-stick skillet. Once it’s hot, drizzle in the toasted sesame oil. The oil not only adds flavor but also helps the fish brown beautifully.

Gently lay the fillets skin-side down in the pan. Don’t overcrowd the pan; give each piece enough space to sizzle. Allow them to fry for about 4-5 minutes without moving them, allowing the skin to brown nicely.

After the skin is golden and crispy, carefully flip the fillets using a spatula. Cook for an additional 2-3 minutes on the flesh side. The fish should be opaque and slightly flaky. If you have a thicker fillet, give it a minute longer.

Once cooked, quickly transfer the fillets onto a plate. Squeeze fresh lemon juice over the top and garnish with finely grated daikon radish for a crunchy texture. You’re ready to enjoy a beautiful plate of pan-fried mackerel!