How do you pan fry mackerel?

[stirling]

Kids and I love eating mackerel at the local Japanese. Its pan fried and quite crispy though don't think it's deep fried.
Can anyone tell me how to achieve this without stinking the whole house out for centuries?
I watched a YouTube on Japanese cooking video where the frypan was cleverly lined with foil before oil added, I tried it. No smell, but the fillets were almost "steamed" - no crispness. Plus they stuck to the foil.

Any tips? Thanks

I think you just have to accept that you'll stink the place out and put the extractor fan on its highest setting.

Been frying zander this evening and the smell is still lingering!

Oh dear...thanks

Anyone else pan fried mackerel to success?

BBQ it?

Yes that would eliminate the smell problem... Haven't got one though!

Put a lid on the frying pan or use a wok with a lid, hard fry skin side down, the fleshy side with effectively steam

Ok! Will try wok plus lid - thank you!