To remove the fishy smell of mackerel, pour enough rice water to soak the mackerel in the bat and soak it for about 15 minutes. (Pour the second or third water from washing the rice.)

After a while, wash the frozen mackerel soaked in rice water under running water and dry it with a kitchen towel.

Put 0.5 to 1 tablespoon of flour in a strainer and sprinkle evenly on the side of the mackerel. (When you grill mackerel in a frying pan, you can eat grilled mackerel crispy if you sprinkle flour.)

After sprinkling flour, sprinkle 1-2 tablespoons of grape seed oil on top of the mackerel.

Wear disposable gloves and spread oil evenly on the front and back of the mackerel. (If you oil the mackerel in advance before roasting, the fish will be less oily when roasting, and you will add less oil to the frying pan until roasting the mackerel.)

Put 1 tablespoon grape seed oil in a frying pan and put mackerel on medium heat.

When you grill mackerel, the oil that you put on the mackerel comes out, so it is grilled evenly evenly without adding additional oil.

While grilling, lift the mackerel slightly and turn it upside down when the bottom is golden brown.

If you turn the fish over before it's cooked, it can ruin its shape, so turn it over when it's cooked to a certain extent. (When you grill the frozen mackerel in a frying pan, you can eat the golden fish dish mackerel.)

If the frozen mackerel is cooked in the front and back, turn off the gas and finish it, and you're done grilling fish, mackerel, frying pan, mackerel.